Ingredients

• 6 salmon fillets, washed and skinned
• 2-3 per fillet Parma ham
• a little olive oil, flavoured with dill, lemon and thyme
•   dill
•   lemon
•   thyme
•   Puy lentils, cooked
• some baby spinach leaves, mixed in
• a little olive oil, for lentils
• a little lemon juice
•   soy sauce
•   pepper
•   rocket leaves, chopped

Method

1. Wash and skin the 6 salmon fillets.
2. Wrap 2-3 slices of Parma ham around each fillet, covering and massaging with flavoured olive oil (flavoured with dill, lemon and thyme). Place in a flat dish.
3. Put in oven for 5-10 minutes at 225°C.
4. Cook Puy lentils, then mix in some baby spinach leaves and leave to cool.
5. Add a little olive oil, lemon juice, soy sauce, pepper and chopped rocket leaves to the lentils.
6. Serve the salmon with the Puy lentil mixture.

Notes