Ingredients (serves 4)

4 salmon fillets (300 gr each)

2 tbsp extra-virgin olive oil

salt, freshly ground pepper

4 tbsp PAN Balsamic Vinegar with Pomegranate

Salad

400 gr fine lentils

1 zucchini, thinly sliced

1 carrot, finely diced or coarsely grated

1 sweet red pepper, sliced

4 shallots, finely chopped

½ bunch parsley, finely chopped

½ bunch dill, finely chopped

1 tsp cumin

salt, freshly ground pepper

4 tbsp extra-virgin olive oil

6 tbsp Balsamic Vinegar with Pomegranate

Method

Preheat oven at 200°C. Place the salmon fillets in a baking tray lined with parchment paper. Season with salt and pepper, drizzle with olive oil, and bake for 20 minutes.

Place lentils in a pot with cold water and bring to the boil. Drain. Fill the pot with fresh water and bring to the boil again.

As soon as the lentils are cooked, drain and leave aside to cool to room temperature. Add all the remaining ingredients and mix to bring the flavors together. Cover and refrigerate for 15 minutes.

After the salmon has cooked for 20 minutes, remove from the over, drizzle with the vinegar and bake for another 5 minutes. Allow to cool slightly for 5 minutes and serve with a side of lentil salad.