Mustard Crusted Prosciutto Salmon with Caramelised Shallots and Spinach Lentils

This is a quick, tasty and nutritious meal which I have returned to time and time again. I would make it at least once a week when I was a student and it just never fails to deliver. Low cost, accessible ingredients and delicious - it has everything I look for in a recipe.

(Serves 4 - £2.22 per portion)

1. First add 400g of shallots to a lined baking tray. Drizzle with olive oil, season and roast at 180C fan/200C for 20 mins until caramelised.
2. Rinse 320g of puy or green lentils and place in a large saucepan with plenty of chicken stock. Bring to the boil then leave to simmer with the lid on for 25 mins until cooked.
3. Once the shallots have had 20 mins, nestle in the four salmon fillets, skin side down, and spread wholegrain mustard over the top of each fillet. Lay a prosciutto slice over the top of each fillet, season with plenty of black pepper and put back in the oven for 15 mins.
4. Once the lentils are cooked, drain (if there is any stock remaining), return to the pan over a low heat and add 200g baby spinach leaves and the juice of a lemon. Season well and taste (I usually need to add some salt).
5. Spoon the lentils in big bowls, top with the caramelised shallots and salmon fillets and enjoy.