Quick recipe finder Salmon and Puy lentils with parsley 
Lentils are cheap and very nutritious. Puy lentils have a unique peppery flavour, pair them with salmon and fresh parsley for a healthy supper.
With a GI of 29, this meal is high protein, low GI and provides 451 kcal per portion.
Ingredients
- 200g/7oz Puy lentils
- 1 bay leaf
- 200g/7oz fine green beans, chopped
- 25g/1oz flat leaf parsley, chopped
- 2 tbsp Dijon mustard
- 2 tbsp capers, rinsed and chopped
- 2 tbsp olive oil
- 2 lemons, finely sliced
- salmon fillets, about 500g/1lb 2oz in total
- 1 fennel bulb, finely sliced
- dill sprigs, to garnish
- salt and freshly ground black pepper
Method
Put the lentils in a saucepan with the bay leaf and enough cold water to cover. Bring to the boil, reduce to a simmer and cook for 30 minutes or until tender. Season to taste with salt and freshly ground black pepper. Add the beans and simmer for a further minute.
Drain the lentils and discard the bay leaf. Stir in the parsley, mustard, capers and oil.
Preheat the grill to a hot setting.
Arrange the lemon slices on a foil-lined grill pan and place the salmon and fennel slices on top. Season the salmon and fennel with salt and freshly ground black pepper. Cook under the grill for about 10 minutes, or until the salmon is cooked through.
Place the salmon on top of the lentils and fennel slices, garnish with dill sprigs and serve.
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