Blackened Salmon with Lentils

1. Heat a pan over a medium heat, finely dice the Onion and add to the pan with some One Cal Oil.

2. Once the Onion is soft, add the garlic and lentils and fry for 2 mins.

3. Whilst the letils are frying, in a bowl, mix the Paprika, Cumin, Cinammon and Garam Marsala.

4. Add 2/3 of your spice mix to the lentils and fry for a further minute.

5. Cover the lentils with water so that they are sat approximately 1/3 below the water line.

6. Add the stock cube and cook over a low heat until very soft. If needed add more water as it cooks off (approx 20 mins).

7. Heat a pan over a medium/high heat and spray with One Cal Oil.

8. Sprinkle the remaining spice mix over the Salmon Fillets with some salt and add to the pan skin side down.

9. Cook on all sides until the colour has darkened and the Salmon is cooked through (approx 10 mins).

10. Remove the lentils once cooked, drain the Raisins and then add to the pan with the Corriander.