The Clark Kent of the fish world, salmon is one the world’s greatest superfoods. Packed with Omega 3 fatty acid and vitamins, it’s not only good for your heart, it’ll also make your skin glow like one of those swooshy haired chicks in a Ralph Lauren commercial. (Fisherman’s Weekly didn’t pay me to write this, you can ask skin beauty expert @carolinehirons if you don’t believe me.)

The only slight problem with this fishy super power is that without a bit of creativity, it can get dull pretty quickly.

Last week I created a new salmon recipe for health buffs with a measly 450 calories per portion.

Cheese topped salmon with courgette and onion lentils

salmon and lentils on a fork

To serve two you will need:

2 salmon fillets

6 teaspoons of low fat cream cheese

1 tin of green lentils

2 large red onions

1 large courgette

1 tbs olice oil

25g bacon or pancetta

One chicken or vegetable stock cube

Green veg such as broccoli or beans

Salt and pepper

courgettes cooking

1.)    Preheat the oven to gas mark 200 and place the fish in a foil wrapped baking tray. Put small spoonfuls of cream cheese on each fillet and dust with salt and pepper.

2.)    Finely chop the courgette and onion and fry lightly in the olive oil. Slice your pancetta (or bacon) and add to the pan before simmering on a low heat.

3.)    Put the salmon in the preheated oven and boil a pan of lightly salted water for your green veg. (Both the salmon and green veg should take around 10-15 minutes to cook depending on the size of fillets and greens you’ve chosen.)

4.)    Continue stirring your onion and courgette mix until it begins to brown and soften. At this point pour in the tin of lentils. Add stock, salt and pepper to taste and turn up the heat to boil off any excess liquid. You’re not making soup.

5.)    When the salmon is cooked through and lightly browned serve with your greens and lentil mixture. Super quick, super easy and super healthy. Result!

salmon and lentils