Mustard Salmon with Leek and Lentil Ragout

• 2boneless skin-on salmon fillets, 125 g each
• 15 gDijon mustard, divided
• 10 mlolive oil, divided
• Fine salt, to taste
• Black pepper, to taste
• 150 gleek, cleaned and finely sliced
• 100 gcarrot, cut into 5 mm dice
• 70 gcelery, finely diced
• 250 gcooked Puy lentils, plain and ready to use
• 100 gbaby spinach
• 30 mldouble cream
• 120 mlwater, plus a splash if needed
• 15 mllemon juice

Method

1. 1Pat the salmon dry. Spread 10 g of the mustard over the flesh and brush the skin with 5 ml olive oil. Add a little black pepper; the mustard already brings salt.
2. 2Heat the remaining 5 ml oil in a wide lidded frying pan over a medium heat. Add the leek, carrot and celery with a small pinch of salt. Cook for 3 minutes, stirring, then add 40 ml of the water, cover and cook for 6–8 minutes until the carrot dice are tender. Keep the heat gentle so the leek softens without catching.
3. 3While the vegetables soften, heat a 5–6 litre air fryer to 180°C for about 3 minutes. Put the salmon skin-side down in one layer with space between the fillets. Air-fry for 8–11 minutes, checking at 8 minutes, until the thickest part is opaque and flakes easily. Check with a thermometer: the centre should reach 63°C. Fillet thickness matters more than weight, so cook longer if needed.
4. 4Stir the cooked lentils and remaining 80 ml water into the vegetables. Simmer uncovered for 3–4 minutes until hot, then fold in the spinach for 1–2 minutes until wilted. If the pan looks dry, add a small splash of water; the lentils should sit in a little sauce.
5. 5Turn the heat to low. Stir in the double cream, remaining 5 g mustard and half the lemon juice. Warm gently for 1 minute, then taste before adding the remaining lemon juice, salt or pepper. The sauce should coat a spoon but still move easily through the lentils.
6. 6Spoon the ragout into two shallow bowls as a broad base and place one salmon fillet on each portion. Spoon any sauce from the pan around the fish and serve straight away.

Per serving

kcal

576

protein

40.6g

fibre

14.8g

carbs

36.5g

fat

30g