(Serves 1)

Ingredients

· 150g skinned salmon fillet

· 130g tomatoes, quartered

· 100ml vegetable stock

· 40g of red onion, finely diced

· 60g cooked lentils, drained and rinsed

· 50g celery, chopped into 1cm slices

· 1 tsp ground turmeric

· 1 tbsp extra-virgin olive oil

· ½ lemon, juiced

· 1 tsp extra-virgin olive oil

· 1 garlic, clove, finely chopped

· 1cm of ginger, peeled and grated

· 1 chilli, chopped

· 1 tsp curry powder

· 1 tbsp parsley, chopped

Method

· To begin, heat oven to 200C.

· Place the oil in a frying pan and heat, adding in the onion, garlic, ginger and chilli.

· Mix well and add the chopped celery, frying for three to four minutes until soft but not coloured.

· Next, add in the curry powder for a further minute. Then, add in the vegetable stock, tomatoes and lentils, placing on a simmer over a gentle heat for 10 minutes.

· Next, mix the turmeric, oil and lemon juice, and pour over the salmon.

· To cook the salmon, place on a baking tray in the oven for eight minutes.

· To serve, plate up the salmon with the celery, tomatoes and lentils on the side.