Try this super speedy warm salmon salad as an alternative to the tuna version.
250g of cooked green lentils (e.g. 250g bag Merchant Gourmet puy lentils or Asda good & balanced green lentils)
2 Salmon fillets (approx. 110g each)
200g cherry tomatoes chopped
100g green beans trimmed
20 olives in brine drained (optional)
1 tbsp. capers drained (optional)
2 spring onions finely chopped
For the dressing
1 tbsp. olive oil
Squeeze of lemon juice
Small bunch dill finely chopped
Rub a small amount of the olive oil onto the salmon and season with salt and pepper.
Heat a non-stick frying pan and add the salmon and cook for 3-4 minutes on each side or until cooked through.
Place the eggs carefully into boiling water and cook for 6-8 minutes. Take the eggs off the heat and run under cold water. Crack the shells and peel.
Microwave the puy lentils as per the packet instructions.
Cook the green beans in boiling water for a few minutes until tender and drain.
Make the dressing by adding the olive oil and dill to a small bowl and mix. Add some lemon juice to taste. Season with salt and pepper.
In a serving dish add the dressing to the lentils followed by the tomatoes, olives, capers, spring onions and green beans. Cut the eggs in quarters. Arrange these on top of the salad with the salmon fillets.
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