SALMON FILLET WRAPPED IN PROSCIUTTO
WITH HERBY LENTILS, SPINACH AND
YOGHURT
For 4 people
Ingredients
255g/9oz lentils
4 x 225g/8oz salmon fillets, skinned and pin-boned
salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of 1 lemon
2 good handfuls of mixed herbs (flat leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
200ml/7fl oz natural yoghurt
Method
Preheat oven to 220c/425f/Gas 7
1 Put the lentils into a pan, cover with water, bring
to the boil and simmer until tender.
2 Season the salmon fillets with a little pepper
before wrapping them in the prosciutto slices. Leave
some of the flesh exposed.
3 Drizzle with olive oil and roast in the oven for
around 10 minutes until the prosciutto is golden.
Feel free to cook the salmon for less time if pinker
is to your liking.
4 Drain away most of the water from the lentils,
and season carefully with salt, pepper, lemon juice
and 4 good lugs of olive oil.
5 Just before serving, stir the herbs and spinach
into the lentils on a high heat, until wilted.
6 Place onto plates with the salmon and finish with
a drizzle of lightly seasoned yoghurt.
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