Finely dice the onion and one garlic clove and soften them gently in olive oil until soft and fragrant.
Rinse the Puy lentils, add them to the onion and cook in the vegetable stock until soft but still with a slight bite.
Season the wild salmon with salt and pepper. Fry it in a frying pan with olive oil over a medium heat until golden brown outside and still slightly translucent inside (in pregnancy, cook it right through).
Shortly before the end of the cooking time, add the spinach and the remaining garlic clove to the lentils and let the spinach wilt.
Season the lentils to taste with lemon juice, dill, salt and pepper. This makes the bed warm, fresh and well rounded in flavour.
Spoon the lentil and spinach bed onto plates, place the wild salmon on top and serve with lemon wedges and a little dill.
Good to know
A plate like this feels special in an understated way: warm and fresh. The salmon stays juicy, the lentils bring depth, and the lemon brightens everything up.
Swaps
Wild salmon → Arctic char (also provides protein and omega-3 fatty acids); Puy lentils → Puy-style lentils (also provide fibre, pleasantly firm); leaf spinach → chard (also brings fibre and folate); olive oil → ghee (heat-stable and aromatic; contains milk).
Allergens
Contains fish. Well suited to children if the salmon is cooked right through and cut into small pieces; in pregnancy, only with fish that is cooked right through and a pasteurised or otherwise safe stock.
