
Recipe submitted by Alain Ashford at the University of Leeds.
2-3 leeks, trimmed, washed and each cut into about 5 chunks
2 skinless salmon fillets
400g tin of green lentils, drained and rinsed under hot water
4 tbsp low-fat vinaigrette dressing
2 handfuls of baby spinach leaves
Nutritional information is not available for this recipe.
N/A
Steam the leeks about 10 minutes until soft, then lay the salmon on top and continue to steam for 5 minutes or until the salmon is cooked through.
While the salmon and leeks are steaming, tip the lentils into a bowl with most of the dressing and some seasoning.
When the salmon is cooked, lift it out of the steamer and put it to one side.
Tip the leeks in with the lentils, add the baby spinach and toss well
Divide the lentil salad between two plates, top with the fish and drizzle over the remaining dressing.
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