This simple yet healthy and delicious meal inspired by Lorraine Pascale takes mere minutes to cook, so is always a good choice during the week. Here I’ve made enough for me (a large portion), but you can easily multiply up the recipe for the number of people you’re cooking for.
Preparation time: 2 minutes
Cooking time: 10 minutes
- 1 filet of salmon per person
- a handful of young asparagus
- 10cm of chorizo – cut in half lengthways then into chunks
- 1 250g packet of prepared puy lentils and quinoa. If you can’t get hold of this, just use 200g of put lentils.
- 3 tbsp extra virgin olive oil
- 1.5 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp rosemary
- Place a frying pan over a medium heat – no oil required. Take one piece of asparagus, holding at either end bend until it snaps. This is where the woody bit of asparagus starts. Line up the rest of the asparagus and cut to this length. Toss into the pan and cook for 2 minutes, tossing regularly.
- Add the chunks of chorizo to the pan and turn the heat down to low. Leave to cook for another 3 – 4 minutes, stirring occasionally.
- Once the chorizo has started to cook through, pour in the packet of Puy lentils and qunioa (or just Puy lentils) along with a couple of ladles of water and the rosemary. Leave to heat through until everything is hot. This should take no more than 5 minutes.
- Whilst everything is heating up, put the salmon in the microwave in a bowl with a plate on top. Cook for 1-2 minutes (or 2-3- minutes if from frozen). The salmon will steam in its own juices.
- To make the dressing, mix the olive oil, balsamic vinegar, maple syrup and mustard in a cup.
- To serve, tip the lentil, chorizo and asparagus mixture into a bowl and drizzle over the dressing, then top with the filet of salmon and you’re good to indulge in this healthy dish.