175g low-fat dwell yogurt
2tbsp chopped chives
1tbsp chopped contemporary dill
2tbsp lemon juice
four x 125g skinless salmon fillets
2tsp olive oil
1 medium purple onion, finely chopped
2 garlic cloves, crushed
2 massive carrots, grated
2 medium courgettes, grated
400g can no added salt lentils, rinsed and drained
120g child spinach
- Mix the yogurt, chives, dill and 1½tbsp of the lemon juice in a small bowl to make a marinade. Spoon half the combination right into a shallow glass or ceramic dish, reserving the remaining marinade, then add the salmon and switch to coat. Cowl and put aside within the fridge for 20 min.
- Warmth the oven to 200°C/fan 180°C/fuel 6. Line a big baking tray with non-stick baking paper, put the salmon on it and bake for 12–15 min.
- In the meantime, warmth the olive oil in a big non-stick frying pan over a medium warmth, add the onion and cook dinner for five min or till golden. Add the garlic and cook dinner, stirring, for 1 min or till aromatic. Add the carrot and courgettes and cook dinner, stirring usually, for two–three min till simply tender. Add the lentils and spinach and cook dinner, stirring, for 1–2 min till the spinach is wilted. Stir by way of the remaining lemon juice and season with black pepper.
- Serve the salmon on the nice and cozy lentil salad with a dollop of the reserved yogurt marinade.