INGREDIENTS
14 oz
canned lentils, drained and well rinsed
1
bunch asparagus, trimmed ((around 12 stalks or so) )
115 g
x 4 salmon fillets
1
large lemon, zest and juice
1/2 clove
garlic, finely minced or grated
2 tsp
olive oil
1/2 tsp
fine sea salt
1/2 tsp
fresh ground black pepper