Preparation: 5 minutes Cooking: 15 minutes Serves: 2
2 tsp chilli sauce (we used harissa)
1 can green lentils rinsed & drained
2 salmon fillets
2 large handfuls of watercress plus a sprig to serve
In a non-stick frying pan with a lid, cook the chilli sauce briefly until it becomes fragrant. Add the lentils and stock and stir to combine.
Lay the salmon fillets on top of the lentils and cover tightly with the pan lid. Steam for 8-10 minutes until the salmon is cooked.
Once cooked, lift out the salmon and keep warm. Turn up the heat and add in the watercress and a good squeeze of lemon, stir through until it has wilted.
Serve the lentils topped with the salmon, squeeze a little more lemon over and serve.