Tarragon Salmon with Lentils Spinach & Peas



I posted this on my stories last week and so many of you have asked for the recipe so here it is. Ready in 15 minutes, this healthy yet hearty fish dish is the perfect after work meal. For convenience I like to use the precooked lentils in pouches, a store cupboard staple of mine.

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Serves 2⠀


INGREDIENTS ⠀


2 salmon fillets

1 tablespoon fresh tarragon leaves - finely chopped

Juice 1/2 lemon

2 teaspoons olive oil

2 shallots or 1 onion finely chopped ⠀

1 packet of Merchant gourmet puy lentils⠀

100ml stock

1 small bag fresh spinach ⠀

100g peas

2 cloves crushed garlic ⠀

2 eggs


METHOD ⠀

Pre heat the oven to 210 degrees. Drizzle the salmon with lemon, olive oil and sprinkle with the tarragon. Season generously and roast for 8-10 minutes.

Sauté the shallot or small onion until soft. Now stir in the garlic for 2 minutes. Add a packet of pre-cooked beluga lentils. Loosen with a little stock. Gently warm through, then wilt a small pack of fresh spinach and peas into the lentils. Season and drizzle with a little olive oil. ⠀

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Serve with a poached egg on top.

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Poached Eggs⠀

Bring a medium - large pan, with ⠀⠀

3-4 inches of water to slow gentle simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Carefully drain on kitchen towel.⠀⠀

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Tips:-⠀⠀

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Use the freshest eggs you can.⠀⠀

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2 minutes 40 seconds for small eggs.⠀⠀

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3 minutes for medium - large eggs.⠀⠀

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Bring the water to the boil then turn down to a gentle simmer.⠀⠀

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Don’t over crowd the pan, it’s better to make them in batches.


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