Salmon Fillet Wrapped in Prosciutto with Herby Lentils, Spinach and Yogurt

From The Naked Chef Takes Off by Jamie Oliver

serves 4

9 oz lentils
four 8 oz salmon fillets, skinned and pin-boned
salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of one lemon
2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
3/4 c plain yogurt

Preheat oven to 425. Put the lentils into a pan, cover with water, bring to a boil and simmer until tender. Season the salmon fillets with a little pepper before wrapping them in prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good glugs of olive oil. Just before serving, stir the herbs and spinach into the lentils over high heat, until wilted. Place onto plates with the salmon and finish with a drizzle of yogurt seasoned lightly with salt and pepper and stirred well. This the yogurt with a little milk, if necessary.