Salmon with Prosciutto and lentils

A light and healthy version of Jamie's summer salmon recipe. Very easy to do for big groups, if hungry serve with ciabbatta bread.

Salmon with Prosciutto and lentils

Serves 4

255g lentils
4 x 225g salmon fillets
Salt & pepper
8 slices prosciutto
l lemon
Olive oil
2 small bunches mixed herbs (basil, parsley, mint) chopped
1 bag small leaf spinach
150 ml natural yoghurt

Preheat oven 220C/425F/Gas 7
Put lentils in saucepan and cover with water.
Bring to boil, simmer gently until tender, about 15 mins.
Season salmon, wrap each fillet in 2 pieces of proscuitto. Lay on a greased baking sheet. Drizzle with olive oil.
Back for about 15 mins until salmon is cooked through.
Drain lentils, season and stir in juice of the lemon and 4 tablespoons olive oil.
Stir lentils into the spinach, add half the yoghurt and toss gently. Place on plates and top with the salmon fillets.
Drizzle with rest of the yoghurt.