Salmon with Lentils

It is a really good idea for everyone’s health to cut out or cut down on sugar and refined carbohydrates.  The health issues that over-consumption lead to is well documented in the media at the moment.  I have been researching low GI recipes to try and cut out as much sugar as possible.  This Salmon with Lentils recipe is really easy, healthy and tasty; it’s lovely hot but the leftovers are also great cold for lunch.


2tbsp olive oil
1leek finely sliced
1 tsp chopped thyme or 1/2 tsp dried
zest and juice of 1/2 lemon
200g puy or green lentils
500ml chicken or veg stock
1tsp Dijon mustard
4 salmon fillets (I like the lightly smoked ones or if you are on your own just 2 fillets one for now one for later!)
a few cherry tomatoes
handful chopped parsley


  1. Pre heat oven to 180C gas mark 4
  2. Heat oil in a roasting tin fry leek until they soften (don’t let them brown) Stir in garlic, thyme, lemon zest and lentils cook for another minute.
  3. Pour in chicken stock and bring to the boil, season with salt and pepper.  Cover tin with foil and place in the oven for about 30 mins.
  4. Remove from oven and check lentils are nearly cooked, if they are not quite tender enough pop back in the oven.  Stir the mustard and lemon juice into the lentils.
  5. Place salmon fillets on top of the lentils and dot a few cherry tomatoes around them, put back in oven for 12 to 14 mins (less if you want the salmon pink in the middle).  Sprinkle with parsley before serving.
AND you only use one pot!