Name: Baked salmon with pancetta and lentils recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves: 4
Ingredients: 80g pancetta or bacon lardons; 160g dried puy lentils, rinsed; 4 salmon fillets; 1tbsp olive oil; 1tbsp sherry vinegar

By GoodtoKnow

published 20 August 2019

in Recipes

Salmon fillets are a great standby for an easy, healthy supper. Wrapped in foil and baked in the oven, they couldn’t be simpler to cook. A zingy sherry vinegar dressing and tasty lardons of pancetta liven up the lentils. Do try and get puy lentils if you can as they’re slightly more expensive but hold their shape well when cooked. Cook for 25 mins and enjoy as a mid-week meal or family supper.

Ingredients

80g pancetta or bacon lardons
160g dried puy lentils, rinsed
4 salmon fillets
1tbsp olive oil
1tbsp sherry vinegar

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Method

Pre-heat oven to 180°C/350°F/Gas Mark 4.
Fry the bacon in a small saucepan for 5 minutes.
Add the lentils to the bacon with 500ml of water. Bring to the boil and simmer for 20 mins.
In a bowl, whisk together the olive oil and sherry vinegar and set aside.
Lightly oil some foil. Place the salmon fillets on top, season with salt and pepper, then scrunch the foil closed to form a parcel. Place the parcel on a baking sheet and bake for 15 mins.
Drain the lentils and stir through the sherry vinegar dressing.
Serve immediately.

Top Tip for making Baked salmon with pancetta and lentils

Try serving this with some fresh salad leaves, steamed spinach or broccoli spears.

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