Salmon with a Watercress, Pear and Walnut Salad

Salmon with a Watercress, Pear and Walnut Salad
Serves 2 and 1 child

2 pieces of salmon fillet, skin on
4 handfuls of Puy lentils, washed
3 Spring onions
Ready made horseradish sauce (or make your own simply by grating some horseradish into a little creme fraiche and a squeeze of lemon juice)
Watercress
1 Pear
A handful of walnuts
1 Lemon
Olive Oil
Salt and Pepper

1 - Pre-heat the oven to 220 degrees C, GM8.
2 - Bring a pan of water to the boil. Drop in the lentils and cook for approximately 15 minutes. Drain. Slice your spring onions and combine with a little horseradish sauce. Taste for seasoning.
3 - Heat an oven-proof non-stick pan with a little olive oil. Slash the skin of the salmon a few times, season and place skin side down in the pan. Cook for 2-3 minutes until the skin colours, then flip and place straight into a hot oven. Cook for 7-10 minutes, depending on how pink you like it.
4 - While the salmon is cooking, make a little dressing with the juice of half a lemon, 1 tbs olive oil and black pepper. Slice the pear into thin slices and combine with the watercress, walnuts and the dressing.
5 - Place a small pile of lentils onto a plate and place the salmon on top. Drop a little salad beside it and drizzle some of the horseradish around the plate. Beautiful!