Ingredients

(Serves 1)

• 1tsp ground turmeric
• 1tbsp of extra-virgin olive oil
• Half lemon, juiced
• 150g portion of skinned salmon fillet

For the spicy celery

• 1tsp of extra-virgin olive oil
• 40g red onion
• 1 garlic clove, finely diced
• 1cm ginger, finely chopped
• 1 chilli, peeled and finely chopped
• 50g of celery, sliced
• 1tsp curry powder
• 130g of tomatoes, quartered
• 100ml of vegetable stock
• 60g lentils, drained and rinsed
• 1 sprig parsley, chopped

Method

• Firstly, heat the oven to 200C and start making the spicy celery. Place the oil in a frying pan, adding in the onion, garlic, ginger, chilli, and celery and fry for two to three minutes until soft, but not browned.
• Next, add in the curry powder for a further minute then add in the vegetable stock, tomatoes, and lentils and simmer on a gentle heat for 10 minutes.
• To cook the salmon, mix the turmeric, oil, and lemon juice together. Pour over the salmon and place on a baking tray in the oven for eight minutes.
• To serve, place the salmon on a plate with the celery, tomatoes, and lentils on the side. Drizzle over some of the cooking liquor and serve.