Ingredients

• 250 g skinless salmon fillet — cut into 2 small pieces
• 200 g cooked green or brown lentils — rinsed and drained if canned
• 80 g baby spinach — roughly chopped
• 80 g plain low-fat greek yogurt — room temperature
• 15 ml extra virgin olive oil — divided
• 40 g fresh lemon — zested and juiced
• 2 g dried mixed herbs — such as oregano, thyme, or Italian blend
• 2 g fine sea salt — or to taste

Instructions

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. 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. 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. 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. 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.