Method

Preheat the oven to 200°C

Bring a large saucepan of unsalted water to the boil. Add the lentils and boil gently for about 20 minutes or until the lentils are tender. Drain and place in a warm salad bowl.

Add the oil, garlic, capers, onion, parsley, tomatoes and rocket. Mix well so the rocket wilts.

Meanwhile, brush the salmon with extra virgin olive oil, season and place in a roasting dish. Place in the oven for 10 minutes or until the salmon is just cooked. Remove and break in large pieces.

Serve the salmon pieces on the warm salad and serve the sour cream on the side.

Ingredients

200 grams lentils green or brown

4 tablespoons extra virgin olive oil

1 small garlic clove finely chopped

3-4 tablespoons Red Wine Vinegar

3 tablespoons Capers

1/2 Red Onion finely chopped

4 tablespoons chopped parsley

10 semidried tomato pieces sliced

2 handfuls rocket leaves

600 gram salmon fillet skinned and boned

150 gram Sour Cream

lemon wedges for serving