Name: Oven-Baked Salmon with Curried Beluga Lentils & Chickpeas
Total time: PT45minutes
Yield: 4
Ingredients: 2 medium onions, halved and finely sliced; 1 tbsp olive oil; 1 pouch Merchant Gourmet Jumbo Chickpeas; 1 pouch Merchant Gourmet Beluga Lentils; 2 tbsp curry paste of your choice; 1 lemon; 10 frozen spinach blocks; Sea salt and black pepper; 4 sustainably sourced salmon fillets, skin on; Juice of ½ lemon

Oven-Baked Salmon with Curried Beluga Lentils & Chickpeas

Curries don't have to mean standing over the hob for hours. Here, gently spiced Jumbo Chickpeas, Beluga Lentils and spinach create a rich, fragrant base that does all the hard work while the oven gets on with it. Finished with flaky salmon and a squeeze of lemon, this one-pan dinner is packed with comforting flavours and perfect for busy weeknights.

Preheat the oven to 220°C / 200°C fan / Gas Mark 7.
Remove the salmon from the fridge and leave at room temperature while you prepare the curry base. Pat dry with kitchen paper.
Place the onions in a large roasting dish with the olive oil and roast for 8–10 minutes until softened and translucent.
Remove the dish from the oven and add the Merchant Gourmet Jumbo Chickpeas, Beluga Lentils, curry paste and the juice of half the lemon, along with a splash of water. Stir well to combine and season with sea salt and black pepper.
Nestle the spinach blocks into the mixture and return to the oven for 20 minutes.
Reduce the oven temperature to 200°C / 180°C fan / Gas Mark 6.
Remove the dish from the oven and stir everything together until the spinach has fully incorporated into the sauce.
Season the salmon fillets and place them skin-side up on top of the lentil and chickpea mixture. Squeeze over the remaining lemon juice.
Return to the oven for 10–12 minutes until the salmon is cooked through and flakes easily.
Serve straight from the roasting dish.