#HealthyShelfie 2016: Salmon with Warm Rice & Lentil Salad

Salmon with Warm Rice & Lentil Salad

• 150g Wholegrain Basmati Rice
• 150g Puy Lentils
• 250g Cherry Tomatoes
• 100g Sweetcorn
• 1 Red Onion, sliced
• 1½ tbsp Olive Oil
• 1 tbsp White Wine Vinegar
• 2 tbsp Fresh Chives, chopped
• 4 Salmon Fillets

1. Preheat the oven to 200C, gas mark 6.
2. Cook the rice in boiling water for 10 minutes, add the lentils, and cook for a further 15 minutes until tender. Add the sweetcorn, cook for a couple of minutes, then drain and rinse. 
3. Meanwhile, roast the tomatoes and onion in 1 tbsp of the oil for 15 minutes.
4. Whisk together the remaining oil and white wine vinegar, and stir into the rice, along with the tomatoes and chives. Season to taste, and cover with foil to keep warm while cooking the fish.
5. Place the salmon fillets under a preheated grill for 7- 8 minutes until cooked and serve with the rice salad.