We love crisp-skinned salmon, but sometimes we don’t love that lingering scent in our kitchen. Roasting in a hot oven eliminates the fishy air, plus it's totally fuss-free, not to mention incredibly delicious. Here roasted salmon crowns a bed of spinach and dill lentils tossed with feta for a Greek-inspired boost of goodness.
Preheat oven to 200°C fan-forced. Thinly slice spring onions and crush garlic. Zest lemon and juice ½ the lemon. Cut remaining lemon into wedges.
Place salmon on a baking tray lined with baking paper. Drizzle with 1 teaspoon olive oil, lemon juice and season with salt and pepper. Roast for 8–10 minutes or until just pink in the centre. If you prefer well done, roast for a further 1–2 minutes. While salmon is roasting, continue with step 3.
Drain lentils, reserving 80ml (1⁄3 cup) liquid from the can. Coarsely chop baby spinach. Chop dill.
Heat remaining olive oil in a frypan over medium-high heat, add spring onion, garlic and lemon zest and cook, stirring occasionally, for 1 minute or until spring onion is tender. Add lentils and reserved lentil liquid and stir to heat through.
Add spinach and most of the dill (reserving a small handful to serve) and cook, stirring, for 1–2 minutes or until just wilted and warmed through. Crumble feta into pan and stir to combine. Remove from heat, stir through ½ the yoghurt and season with salt and pepper to taste.
Flake salmon into large pieces. Divide spanakopita lentils between bowls, top with salmon, remaining yoghurt and scatter with reserved dill. Serve with lemon wedges.