So I’ve had an absolutely cracking week on rugby tour in Dublin. As any good tour should be, I spent my time eating and drinking basically everything in sight, which meant any kind of healthy eating took a bit of a step back. And when I say a bit of a step back, what I really mean is a monstrous leap. I came home sporting what can only be described as a full on middleaged beer belly, so all I wanted to eat was something fresh and easy, and this ticked all the boxes.
I baked my salmon and vegetables all together in a nice little tin foil parcel, which meant I could have a well deserved nap while it sat in the oven. I served it as a salad with spinach, watercress, rocket, green lentils, red pepper and cherry tomatoes (but I’m sure it’d be great with a number of combinations). I pretty much always make my own salad dressing because it’s so easy to do, and it means I know what’s in it. My go to dressing is a sweet honey mustard combo, using olive oil, balsamic vinegar, sesame oil (only a drop as it’s got a rather strong flavour), whole grain mustard and honey. Al in all, this meal was just everything my Guinness filled tummy could’ve hoped for.
– Green lentils
– 1 salmon fillet
– Half a lemon
– Green beans
– Mixed salad of your choice
1. Put the lentils and stock in a pan and allow to simmer for about 20 minutes or until soft. Make sure the stock covers the lentils completely with an extra 1cm ish above the lentils. Keep topping it up if necessary (you’ll probably need to drain them once cooked).
2. Line a baking tray with a sheet of tin foil. Place the salmon in the middle and season with salt, pepper and chili flakes. Slice the lemon, squeezing the end pieces on the salmon before laying the slices on top.
3. Chop the broccoli into small bite size pieces. Top and tail the beans before chopping them in half. Pop the broc and beans on the baking tray either side of the salmon. Fold the ends of the tin foil into the middle, squeezing the ends together to create an enclosed little parcel. Bake on 180 degrees for about 15-20 mins (depending on the size of your salmon)