Fiber-Rich Lemon Herb Salmon with Lentil Spinach Mash

Instructions

1. 1

   Pat the salmon pieces dry and place them on a small baking tray or skillet; drizzle with half of the olive oil, sprinkle with half of the salt and the dried mixed herbs, and add half of the lemon zest and a light squeeze of lemon juice.

2. 2

   Heat a non-stick pan over medium-low heat and cook the salmon for 3–4 minutes per side, or until just cooked through and still moist; reduce heat if it browns too quickly to keep smells and charring minimal.

3. 3

   While the salmon cooks, add the lentils and remaining olive oil to a small saucepan over low heat, stirring until warmed through, then stir in the chopped spinach until just wilted and soft, about 2–3 minutes.

4. 4

   Remove the lentil-spinach mixture from the heat and gently fold in the Greek yogurt, remaining salt, remaining lemon zest, and a small squeeze of lemon juice, mashing lightly with a fork to create a soft, spoonable mash; add a splash of water if needed for a looser texture.

5. 5

   Divide the warm lentil spinach mash between two small plates or bowls and top each portion with a piece of salmon, spooning any pan juices over the top; rest for 1–2 minutes before serving to allow flavors to settle and temperature to cool slightly for easier tolerance.