Cider salmon with lentils - Recipes - Gluten-Free Heaven

Name: Cider salmon with lentils - Recipes - Gluten-Free Heaven
Ingredients: 2 tbsp olive oil; 300 g butternut squash, peeled, chopped into small bite-size cubes; salt and freshly ground black pepper; 50 g shallots, finely chopped; 1 garlic clove, peeled and crushed; 180 ml Thatcher's Rose Cider; 2 skinless, boneless salmon fillets; 250 g Merchant Gourmet Simply Cooked Puy Lentils; 1/2 finely grated zest of 1/2 a lemon; 2 lemon wedges, to serve; 2 tbsp fresh parsley, chopped; 1 tbsp dairy-free yoghurt; 1 tbsp toasted seeds ((I used the seeds from the butternut squash, seasoned and toasted for 10 minutes in the oven))

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Cider salmon with butternut squash lentils recipe from Charlotte Davies. A high protein, filling dinner option, stuffed with veggies for a healthy boost.

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Ingredients

2 tbsp olive oil
300 g butternut squash, peeled, chopped into small bite-size cubes
salt and freshly ground black pepper
50 g shallots, finely chopped
1 garlic clove, peeled and crushed
180 ml Thatcher's Rose Cider
2 skinless, boneless salmon fillets
250 g Merchant Gourmet Simply Cooked Puy Lentils
1/2 finely grated zest of 1/2 a lemon
2 lemon wedges, to serve
2 tbsp fresh parsley, chopped
1 tbsp dairy-free yoghurt
1 tbsp toasted seeds ((I used the seeds from the butternut squash, seasoned and toasted for 10 minutes in the oven))