Salmon & Green Lentil Bowl

Ingredients

• 2 oz (60 g) green lentils
• 4 oz (120 g) salmon fillet
• 1 tsp (5 ml) extra-virgin olive oil
• 3 1/2 oz (100 g) fresh spinach
• 3 oz (80 g) cucumber, diced
• 3 oz (80 g) plain Greek yogurt, 0%
• 1 tbsp (3 g) fresh dill
• 1 tbsp (15 ml) lemon juice
• 1 tsp (2 g) lemon zest

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Method

1. Heat the oven to 400°F (200°C). Rinse the green lentils, simmer covered in 3/4 cup (180 ml) of just-boiled water 22 minutes, then 3 minutes uncovered, until tender and the water is gone.
2. Meanwhile rub the salmon with the olive oil and roast it on a rimmed baking sheet 12 minutes, until it flakes and reads 145°F (63°C) in the middle.
3. Wilt the fresh spinach into the hot lentils off the heat; add the diced cucumber. Stir the dill, lemon juice and zest into the yogurt.
4. Flake the salmon over and spoon the yogurt on. Keeps three days.