Prosciutto-Wrapped Salmon with Herby Lentils

Prosciutto-Wrapped Salmon with Herby Lentils

Yield: 4 servings | Prep time: 25 minutes | Cook time: 45 minutes

Ingredients:
9 ounces lentils
4 (8-ounce) salmon fillets, skinned and pin-boned
Salt and freshly ground black pepper
8 slices prosciutto
4 tablespoons olive oil
1 lemon, juiced
2 good handfuls mixed herbs (flat-leaf parsley, basil, and mint), chopped
3 large handfuls spinach, chopped
7 ounces plain yoghurt, lightly seasoned with salt and pepper

Directions:
Preheat the oven to 425 degrees F. Put the lentils in a pan, cover with water, bring to a boil and simmer until tender.
Season the salmon with a little pepper and wrap in the prosciutto slices, leaving some flesh exposed. Drizzle with olive oil and roast for around 10 minutes until the prosciutto is golden (less if you like it pinker).
Drain most of the water from the lentils and season with salt, pepper, the lemon juice and olive oil.
Just before serving, stir the herbs and spinach into the lentils over high heat until wilted.
Plate with the salmon and finish with a drizzle of the seasoned yoghurt.