Ingredients
- 2 medium onions, halved and finely sliced
- 2 tins of chickpeas, drain 1tin
- 1 pouch Merchant Gourmet Beluga Lentils
- 2 tbsp curry paste of choice
- 4 fillets of sustainably sourced salmon
- 10 blocks frozen spinach
- 1 lemon
- Olive oil
Instructions
- Start by bringing your salmon fillets to room temperature by taking them out of the fridge while you get on with making the curry base. Pat them dry with a kitchen tissue to remove any excess moisture.
- Preheat the oven to 220 degrees Celsius.
- Slice the onions and place on a baking tray with a little oil and roast for 8 to 10 minutes. The onions should be softened and translucent.
- Remove the tray from the oven and add the chickpeas with 1 tin of their water, the lentils, curry paste and the juice of half the lemon. Stir it all through to combine and season with salt and black pepper to taste.
- Then pop your spinach blocks in the tray and put it back in the oven for a further 20 minutes.
- Remove the tray from the oven and turn it down to 200 degrees Celsius. Give everything a good stir before placing your seasoned salmon skin side down and squeeze over the remaining lemon juice.
- Put the baking dish back in the oven for 10 to 12 minutes until the salmon is cooked through.
