Baked salmon with dill sauce and asparagus lentil tabouli

1. Bring a large saucepan of water to the boil. Boil lentils for 15-20 minutes or until tender. Drain and set aside.
2. Preheat oven 160°C. Line a large baking tray with baking paper. Place the salmon on the lined tray and rub with salt. Bake salmon for 14-18 minutes or until the flesh flakes away easily.
3. Heat one tablespoon oil in a large frying pan over medium-high heat. Add asparagus and cook for 1-2 minutes or until bright green and lightly charred. Add garlic for the last 30 seconds of cooking.
4. Combine lentils, asparagus, spring onions, parsley, baby spinach, almonds, currants, feta and apple cider vinegar in a large bowl. Toss to coat.
5. Combine dill, lemon zest and juice, and remaining ¼ cup oil in a small bowl.
6. Serve salmon drizzled with dill sauce and lentil tabouli alongside.

Cooking Tip: Salmon is a good source of omega-3 fatty acids. These poly-unsaturated fats are important for heart, eye and brain function.

Nutrition Tip: If your family doesn’t enjoy seafood, swap the salmon for a butterflied whole chicken. Your butcher will do this for you. The cooking is then as simple as increasing the oven temperature to 200°C and roasting for 35-40 minutes.