Roast Salmon with Spanakopita Lentils and Yoghurt

Preheat oven to 200°C fan-forced. Thinly slice spring onions and crush garlic. Zest lemon rind and squeeze the juice of 1 lemon. Halve the remaining lemon. Coarsely chop baby spinach. Pick mint leaves from their stems and coarsely chop. Chop dill.

Drain lentils, reserving 80ml (1⁄3 cup) liquid from the can.

Heat 40ml (2 tablespoons) olive oil in a frypan over medium-high heat, add spring onion, garlic and lemon zest and cook, stirring occasionally, for 1 minute or until spring onion is tender. Add lentils and reserved lentil liquid to pan and stir to heat through.

Add spinach, most of the herbs (reserving a small handful of herbs to serve) and lemon juice and cook, stirring, for 1–2 minutes or until just wilted and warmed through. Crumble feta into the pan and stir to combine. Season with salt and pepper to taste.

Place salmon on a small baking tray lined with baking paper. Drizzle with remaining olive oil, squeeze over a little lemon juice from the remaining lemon and season with salt and pepper. Roast for 8-10 minutes or until just pink in the centre. If you prefer your salmon well done, roast for a further 1–2 minutes.

When salmon is cooked, return lentil mixture to high heat and bring to the boil. Remove from heat, stir through half the yoghurt and mix to combine. Flake salmon into large pieces. Divide spanakopita lentils between bowls, top with flaked salmon, remaining yoghurt and scatter with reserved herbs. Serve with remaining lemon wedges.