I had to check my calendar this morning to make sure we’re actually halfway through February. I mean it seemed like only last week I was enjoying a glass (or five) of Prosecco, counting down the seconds to 2016!
Yet here we are, 48 days into the new year (I think that’s right) and already around 35 blog posts published and shared with you food and fitness lovers.
I’d say I was on track but there’s always more to learn in this crazy world of blogging. Just as I start to feel satisfied I come across a new blog, notice their incredible photography and feel like I am not even halfway through this journey yet!
I guess we all have moments like that though, where we take a step back and wonder what exactly we’re doing and why but then remember that we’re motivated and probably doing much more than the average person.
And speaking of average, there’s certainly nothing average about the health benefits of Salmon.
As I mentioned in a previous post about various superfoods, this oily fish contains plenty of nutrients and omega-3 fatty acids that will benefit your short and long-term health.
Not to mention it tastes great!
Today’s dish is straightforward to make and you barely have to do anything with the ingredients except chop them finely and sprinkle over the salmon itself.
The flavourings from the zest of the lemon that give the crust it’s sharpness and is perfect with a bit of spice from the chilli.
Let me know what you think as always.
- 3 Garlic Cloves
- Small Bunch of Flat-Leaf Parsley
- ½ Lemon (zested)
- 2 tablespoons Golden Breadcrumbs
- 2 Salmon Fillets
- Olive Oil
- 2 Red Chillies (deseeded)
- 200g Baby Spinach
- 200g Puy Lentils
- 2 tablespoons Creme Fraiche
- Pre-heat the oven to 200C (fan-assisted)
- On a secure chopping board finely chop 2 of the garlic cloves along with the parsley.
- Add the breadcrumbs to the mix, along with the lemon zest.
- Season the Salmon and place on top of enough foil.
- Sprinkle the lemon and herb mixture on top of the salmon and press down slightly so that it stays in place.
- Drizzle over the olive oil and place into the oven for 15 minutes.
- Meanwhile heat a large frying pan with a little olive oil on a medium heat and once hot enough, finely chop the remaining garlic and add it along with the chilli to the pan for a few minutes.
- With 5 minutes remaining add the puy lentils, baby spinach leaves and cook until wilted.
- Finally add the creme fraiche and mix well with a wooden spoon.
- Serve each piece of salmon over a bed of the spinach and puy lentils.
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