GREMOLATA-CRUSTED SALMON WITH LENTILS & SPINACH

Gremolata-crusted salmon with lentils & spinach image

This easy-to-prepare salmon dish is coated in a zesty garlic and breadcrumb topping, and is a great source of omega-3, fibre and vitamin C

Provided by Jemma Morphet

Categories Dinner, Fish Course, Main course, Supper

Time 30m

Number Of Ingredients 10

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Ingredients

4 garlic cloves , 2 left whole, 2 thinly sliced
½ small pack parsley , roughly chopped
1 lemon , zested and cut into 4 wedges
2 slices wholemeal bread
4 salmon fillets
1 ½ tbsp olive oil
200g baby spinach leaves
2 x 250g packs pre-cooked puy lentils
2 tbsp crème fraîche
3 tbsp creamed horseradish

Steps:

Heat oven to 200C/180C fan/gas 6. Blitz the 2 whole garlic cloves with most of the parsley, the lemon zest, bread and some seasoning. Season the salmon fillets, then press the crumb mixture on top. Drizzle with 1/2 tbsp oil and bake in the oven for 15-20 mins until the fish is cooked through and the crumbs are golden.
Cook the sliced garlic in the remaining oil in a frying pan for 1-2 mins over a low heat. Add the spinach and lentils, turn up the heat and cook until the spinach has wilted and the lentils are hot through. Stir in the crème fraîche, horseradish and seasoning.
Divide the lentils between 4 plates. Place the fish on top, sprinkle with the remaining parsley and serve with lemon wedges.

Nutrition Facts : Calories 610 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 13 grams fiber, Protein 43 grams protein, Sodium 2.1 milligram of sodium