9 ounces lentils 4 (8-ounce) salmon fillets, skinned and pin-boned Salt and freshly ground black pepper 8 slices of prosciutto 4 tablespoons olive oil 1 lemon, juiced 2 good handfuls mixed herbs (flat-leaf parsley, basil, and mint), chopped 3 large handfuls spinach, chopped 7 ounces plain yoghurt, lightly seasoned with salt and pepper
Preheat the oven to 425 degrees F. Put thelentils into a pan, cover with water, bring to a boil and simmer until tender.Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. Leave some of the flesh exposed. Drizzlewith olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for lesstime if pinker is to your liking. Drain away most of the water from the lentilsand season carefully with salt, pepper, the lemon juice and olive oil. Justbefore serving, stir the herbs and spinach into the lentils on a high heat,until wilted. Place on plates with the salmon and finish with a drizzle oflightly seasoned yoghurt.
