I went back to work today having had 10 months off to be a full-time mum. What a culture shock…. Consequently, this isn’t what we had for supper! This is something we had time to cook at the weekend (it may be freezer dinners for a while for us now). This is a super healthy and very tasty treat.
Serves 2 and a little one:
- 80 g wild rice
- 80 g green lentils
- 1 red pepper
- 1/2 a bulb of fennel
- 1 red onion
- 6 tbsp olive oil
- zest of 1 lemon
- juice of half a lemon
- 1 small garlic clove chopped / crushed finely
- 2 salmon fillets
- salt (if using) and pepper
Boil the rice and lentils together for approximately 30 minutes. In parallel, chop the pepper and onion into thick strips (about 2cm thick) and the fennel slightly thinner. Lay the vegetables on a roasting tray and drizzle with 2 tbsp of the olive oil. Season with salt (if using) & pepper. Roast at 180 C for about 30 minutes.
Lay each salmon fillet on a sheet of aluminium foil and drizzle 1/2 tsp olive oil, a few drops of lemon juice and some black pepper on each. Make the foil into a parcel by folding the sides and top over and sealing them all tightly.
Once the vegetables have been roasting for 20 minutes, pop the fish parcels in the oven with them for the last 10 minutes. The fish will steam nicely inside the parcels.
Drain the lentils and rice and dress with 3 tbsp oil, the lemon zest, the remainder of the lemon juice and the crushed garlic clove. Allow to cool slightly. Remove the salmon from the parcels and serve with the lentils, rice and vegetables.
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