Teriyaki Salmon & Puy Lentils

This asian-inspired teriyaki salmon recipe is served on a bed of puy lentils and spinach. It’s so easy to make and tastes gorgeous!

Serves 2 :: One-off wonder :: 550 calories per serving ::


2 line-caught salmon fillets

2 tbsp soy sauce

2 inches of ginger (cut into sticks)

2 cloves of garlic (peeled and sliced)

2 tsp clear honey

2 small red chillis (chopped)

250g of Merchant Gourmet puy lentils

200g spinach

200ml of vegetable stock

1.Boil 200ml of water in a kettle and put the oven on at 200c.

2. Cut 2 squares of foil and place one salmon fillet in the centre of each piece of foil skin side down. Pinch the corners of the foil to create a little nest around each fillet.

3. Prepare the ginger, garlic and chillis and arrange across each fillet (I like to use a criss cross pattern with the sticks of ginger and then put a garlic or chilli slice in every other gap). Then drizzle 1tbsp soy sauce and 1tsp of honey over each fillet; scrunch the foil together to close the parcels and pop in the centre of the pre-heated oven for 20 minutes.

4. Meanwhile, use the kettle of boiling water to make the vegetable stock and bring back to the boil in saucepan; add the lentils and cook on a fast simmer with the lid on for 20 minutes. About 4 minutes before the lentils are ready stir in fresh spinach until the lentils are al dente and the spinach has wilted.

5. To serve, drain the lentils and spoon on to 2 plates, then using a spatula transfer a salmon fillet on top of each bed of puy lentils and spinach and pour the juices over the fish to finish.

Line Caught Salmon, Asparagus & Avocado Salad

Baked line caught salmon, griddled asparagus, creamy avocado and watercress salad with cucumber yoghurt relish, topped with a sprinkling of seeds.

5 mins prep :: 20 mins cook :: 25 mins total :: 2 servings @ 575 calories per serving :: 6 Weightwatchers points per serving :: one-off wonder


  • 2 x 150g line caught salmon fillets
  • 1 avocado (sliced)
  • 1 bunch of asparagus
  • 2 handfuls of watercress (washed)
  • 200g fat free yoghurt
  • 1/8 cucumber (diced)
  • 1 tbsp flat leaf parsley (torn)
  • 2 tbsp balsamic vinegar
  • 1 tbsp sunflower seeds
  • 2 cloves of garlic (crushed)
  • 1 tbsp extra virgin olive oil
  • 25 ml white wine
  • Salt
  • Pepper


  1. Heat the oven to 200c. Wrap the fish in their own foil parcels adding a splash of white wine and seasoning before sealing the parcels and baking in the oven for about 20 minutes or until the fish is opaque.
  2. Meanwhile, in a small bowl add the diced cucumber to the plain yogurt with 1 tbsp of torn flat leaf parsley and season, setting aside for serving.
  3. On a medium setting, heat the oil in a griddle pan (or frying pan), add the garlic and fry for a minute then add the asparagus with the balsamic vinegar, turning as they brown and cook for about 10 minutes.
  4. Share the sliced avocado and watercress between 2 plates, then when ready add the hot asparagus and salmon fillet, serving with a sprinkling of seeds, the cucumber relish and a splash more balsamic on the avocado.

Health Benefits:

The salmon and seeds are packed with omega 3 fatty acids – the good fats that break down the bad ones and the ones we all need to be eating more of. Together with the asparagus which is a great source of potassium and the watercress which is full of iron, this is an extremely delicious healthy recipe (and that’s without even mentioing the avocado)!