Baked Salmon and Sour Cream and Rocket and Lentil Salad Recipe

Baked Salmon and Sour Cream and Rocket and Lentil Salad Recipe

Salmon wasn’t readily available when I was growing up so it remains a treat for me. Baking it in the oven cuts the richness and avoids filling the kitchen with any unpleasant fried fish smell. Don’t add salt the the cooking water for the lentils or they will not become tender.

• 200g green or brown lentils

• 4 tablespoons extra virgin olive oil

• 1 small clove garlic, finely chopped

• 3-4 tablespoons red wine vinegar

• 3 tablespoons capers

• ½ red onion, finely chopped

• 4 tablespoons chopped parsley

• 10 semidried tomato pieces, sliced

• 2 handfuls rocket leaves

• 600g skinned, boned salmon fillet

• 150g sour cream

• lemon wedges for serving

Preheat the oven to 200°C

Bring a large saucepan of unsalted water to the boil.

Add the lentils and boil gently for about 20 minutes or until the lentils are tender.

Drain and place in a warm salad bowl

Add the oil, garlic, capers, onion, parsley, tomatoes and rocket.

Mix well so the rocket wilts.

Meanwhile, brush the salmon with extra virgin olive oil, season and place in a roasting dish.

Place in the oven for 10 minutes or until the salmon is just cooked.

Remove and break in large pieces.

Serve the salmon pieces on the warm salad and serve the sour cream on the side.

Serve 4.