Tandoor salmon with spinach and lentils

Adapted from Joe Wicks

Ingredients

8 tbsp thick Greek yogurt

4 tbsp ground almonds

2 garlic cloves, finely chopped

2cm root ginger, finely chopped

2 tsp garam masala

1½ tsp smoked paprika

4 x 175g skinless fillets of salmon (2 per serving)

175g mangetout or frozen peas

2 massive handfuls of baby spinach leaves

Lemon to squeeze juice

Salt and pepper

1 packet microwave lentils

Method

Preheat your grill to high. Tip the yogurt, ground almonds, garlic, ginger, garam masala and paprika into a bowl, along with a good amount of salt and pepper and a drizzle of water. Mix to form a thick spice paste, then smother over the salmon.

Place the coated salmon on a baking tray and slide under the grill. Cook for 6-7 minutes, without turning. The salmon will turn a dark golden colour and catch in a couple of spots – that's absolutely fine.

While the salmon is cooking, boil the mangetout or peas.

Put the lentils in the microwave to cook for 1 minute.

Place the spinach in a colander. When the mangetout or peas are ready, tip them into the colander with the spinach to drain – the hot water will wilt the spinach slightly.

Put about 1/4 of the lentils on the plate and add half the veggies. Squeeze some lemon juice over the lentils and veg and season with salt and pepper. Place the salmon on top.