Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
4 skinless salmon fillets (500 g)
240 g red lentils (dry), rinsed
200 g carrot, finely diced
2 celery sticks, finely diced (100 g)
1 onion, chopped (150 g)
3 garlic cloves, chopped (15 g)
700 ml reduced-salt vegetable stock (700 g)
150 g baby spinach
35 ml extra-virgin olive oil (32 g)
25 ml lemon juice (25 g)
15 g flat-leaf parsley, chopped
1.5 g iodised table salt
Ground black pepper, to taste
Method
Heat the oven to 200C/400F.
Warm the oil in a wide ovenproof pan over medium heat and cook the onion, carrot and celery for 10 minutes, then the garlic for a minute.
Add the lentils, stock and salt, bring to a simmer and cook 15 minutes, stirring and scraping the base.
Settle the salmon on top, put the pan in the oven and bake 12-14 minutes, until the fish just parts at the thickest point.
Lift the salmon aside, fold the spinach through the lentils until it wilts, then return the fish. Add the lemon juice and parsley and grind pepper over.
Safety and storage
Cook to
63°C / 145°F in the centre (fish)
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
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Salmon baked over lentils cooked with carrot and celery, so the juices run into them.
Ingredients
4 skinless salmon fillets (500 g)
240 g red lentils (dry), rinsed
200 g carrot, finely diced
2 celery sticks, finely diced (100 g)
1 onion, chopped (150 g)
3 garlic cloves, chopped (15 g)
700 ml reduced-salt vegetable stock (700 g)
150 g baby spinach
35 ml extra-virgin olive oil (32 g)
25 ml lemon juice (25 g)
15 g flat-leaf parsley, chopped
1.5 g iodised table salt
Ground black pepper, to taste
Approximate per serving
2551 kJ / 609.8 kcal · protein 42.2 g · carbohydrate 34.6 g · fibre 13 g · fat 30.5 g · sodium 695.4 mg
Method
Heat the oven to 200C/400F.
Warm the oil in a wide ovenproof pan over medium heat and cook the onion, carrot and celery for 10 minutes, then the garlic for a minute.
Add the lentils, stock and salt, bring to a simmer and cook 15 minutes, stirring and scraping the base.
Settle the salmon on top, put the pan in the oven and bake 12-14 minutes, until the fish just parts at the thickest point.
Lift the salmon aside, fold the spinach through the lentils until it wilts, then return the fish. Add the lemon juice and parsley and grind pepper over.
Safety and storage
Cook to
63°C / 145°F in the centre (fish)
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
Mediterranean-style everyday cooking with less added sugar and fewer sweetened drinks, which is where current MASLD guidance points. Whether your liver has changed is a clinical question: diagnosis, fibrosis staging and medicines stay with your team.
