Zesty Baked Salmon and Lentils

Serves: 4
Preparation: 45 minutes
Cooking Time: 10 minutes


  • 200g cooked puy lentils
  • 2 spring onions, trimmed and finely chopped
  • 8 whole Greek green queen olives, pitted and finely chopped
  • Juice and zest of 1 orange
  • 21/2 tbsp olive oil
  • 2 large handfuls fresh basil leaves (optional)
  • 4 The Co-operative fresh salmon fillets


  1. Put the lentils into a bowl, add the spring onions, olives, half of the orange juice and zest, and half of the oil. Finely chop half the basil leaves, if using, add to the lentils and mix everything together.
  2. Put the salmon fillets in another bowl, add the remaining oil, orange zest and juice. Tear the remaining basil leaves and add to the salmon. Season with freshly ground black pepper, cover and chill in the fridge for 30 minutes.
  3. Cut 4 large squares of foil. Divide the lentil mixture between the foil, sit a salmon fillet on top of each and scrunch up the foil to make parcels. Put on the barbecue and cook for about 10 minutes or until the fish is cooked.
  4. To oven cook: 190°C/Fan 180°C/Gas 5 for about 10-15 minutes or until fish is cooked.

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