4 tbsp olive oil
½ red onion, finely chopped
250g Puy lentils
75g fresh white breadcrumbs
1 red chilli, deseeded, finely chopped
Grated zest and juice of 1 lime, plus 1 lime, cut into wedges, for serving
Large handful each fresh flatleaf parsley and basil, chopped
4 skinless salmon fillets
100g baby spinach
200ml natural yogurt

Preheat the oven to 180°C/fan160°C/gas 4. Heat 1 tbsp of the olive oil in a medium saucepan over a medium heat. Add the onion and fry for 5 minutes until softened but not coloured. Add the Puy lentils and 500ml hot water, bring to the boil and simmer for 20 minutes until the lentils are tender, then drain.

Meanwhile, in a bowl, mix the breadcrumbs with the chopped chilli, the lime zest and a handful of the chopped herbs. Drizzle with 2 tbsp of the olive oil, season and mix well.

Place the salmon fillets in a roasting tin lined with foil, drizzle with the remaining oil, then press a little of the breadcrumb mix onto the top of each salmon fillet. Place in the oven and bake for 8-10 minutes until just cooked through.

Add the baby spinach to the lentils and stir until wilted a little. Remove from the heat and stir in the rest of the chopped herbs, the yogurt and a squeeze of lime juice (or to taste) and season well.

To serve, divide the lentils among 4 serving plates and place the salmon fillets alongside. Garnish with a wedge of lime to squeeze over the salmon, if you like.