Lorraine Pascale knows how to make simple turn amazing.
2 x 125g salmon fillets
75 g chorizo
100 g asparagus tips
400 g tin of puy or green lentils (I cooked dry green lentils beforehand instead of tinned lentils)
2 sprigs of fresh rosemary
Dressing:
5 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp maple syrup (or honey)
a small dollop of Dijon mustard
Season salmon with salt and pepper. Fry fish in oil in a pan. Cut chorizo in bite size chunks and set aside. Trim asparagus and fry them in a dry pan, add chorizo and washed cooked lentils. Add rosemary leaves and cook for about 5 minutes. Whisk dressing ingredients together and drizzle over lentils and salmon.
