Salmon, samphire, lentil & clam parcels
All you have to do is pre-cook the lentils and samphire, assemble, and bake. It's all in 1 tray so the juices are released and there is minimal washing up.
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Ingredients
- 100g Puy lentils
- 1 clove of garlic
- 1 teaspoon of vegetable bouillon
- Water
- 100g samphire, washed
- 2 salmon fillets, skin removed
- 200g clams
- Drizzle of rapeseed oil
- Drizzle of white wine
- Juice of 1 lemon
- Maldon sea salt
- 1 handful of chives, thinly sliced
- A good grind of black pepper
- 6 cherry tomatoes
- A knob of butter
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