Puy lentils are a good cupboard standby for quick dinners and the light, tangy yogurt dressing in this dish is a perfect partner for them. This recipe is a quick and easy leftovers idea from our maple-glazed roast salmon. If you'd like to make it from scratch you'll need 200g (7oz) of salmon.
Place the tarragon, cucumber and yogurt in a small bowl. Season with black pepper and mix together, then set aside. Bring a medium pan of salted water to the boil and cook the broccoli for 3 minutes, until al dente. Drain and set aside.
In a clean pan, heat the oil and gently cook the onion with the sprigs of thyme for 5-7 minutes, until softened. Add the garlic and cook for 2 more minutes. Stir through the lentils, salmon, broccoli and lemon juice and stir until warmed through. Season with salt and black pepper. Serve with the yogurt dressing on the side.
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Please note that 200g (7oz) of salmon is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.