• 1 vegetable stock cube
  • 200g puy lentils, rinsed
  • 50g blanched almonds, chopped
  • Zest of 1 lemon
  • 1 tsp paprika
  • ½ pack dill, chopped
  • 25g butter, softened
  • 4 skinless salmon fillets
  • 125g pomodorino tomatoes, quartered
  • 140g chargrilled peppers antipasto
  • 50g wild rocket
  • ½ pack parsley, finely chopped
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil


  1. 1

    Preheat the oven to 200°C/gas mark 6. Make up 600ml vegetable stock using the stock cube and place in a large pan with the lentils. Bring to the boil and simmer for 15-20 minutes until tender.

  2. 2

    Meanwhile, mix the almonds, lemon zest, paprika, dill and butter and season with black pepper. Place the salmon fillets on a non-stick baking tray and spread a little of the almond butter over the top of each fillet. Roast for 15 minutes until the fish is just cooked and the almonds are toasted.

  3. 3

    When the lentils are cooked, drain and allow to cool. Add the tomatoes, peppers, rocket, parsley, vinegar and olive oil. Season with salt and black pepper. Divide between four warm plates and top with a salmon fillet.

Nutritional Details

Each serving provides
  • Energy 2525kj 603kcal 30%
  • Fat 35.4g 51%
  • Saturates 7.5g 38%
  • Sugars 5.0g 6%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

6.7g carbohydrate 2.6g fibre 7.5g protein

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