Warm Spinach, Lentil And Salmon Salad

• 1/4 cup olive oil
• 9 oz salmon fillet
• 1 None red onion, thinly sliced
• 4 oz baby spinach
• 1 can (15 oz) lentils, drained and rinsed
• 1 None lemon, peel grated plus 1 tbsp juice
• 1 tbsp drained baby capers
• 1 None long red chili pepper, seeded and chopped
• 1/2 cup plain yogurt
• 1 clove garlic, crushed

1. Heat 1 tbsp of the oil in large skillet on high heat. Season the salmon, then add to the pan, and cook for 2-3 mins. Turn the fish over and cook for a further 1-2 mins. Carefully lift the salmon out of the pan and peel off the skin.
2. Wipe skillet clean. Heat the remaining 3 tbsp oil in the skillet on medium heat. Saute the onion for 1-2 mins, until tender. Add the spinach and lentils and cook, stirring, until the leaves begin to wilt. Mix in half the lemon peel, lemon juice, capers and chili pepper and season to taste. Spoon the lentil mixture onto a platter.
3. Mix the yogurt and garlic in a small bowl and season to taste.
4. Flake the salmon over the lentil mixture. Dollop with yogurt and sprinkle with remaining lemon peel.

olive oil, salmon fillet, red onion, baby spinach, lentils, lemon, baby capers, long red chili pepper, plain yogurt, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/25301 (may not work)