Salmon Lentil Spinach Salad

• 240 g baby spinach
• 480 g skinless salmon fillet
• 240 g cooked green lentils
• 200 g mixed salad leaves
• 4 tbsp fresh lemon, zest and juice
• 4 tbsp plain Greek yogurt

Directions

1. 1Prepare Salmon Lentil Spinach Salad by measuring baby spinach, skinless salmon fillet and cooked green lentils before starting; cut ingredients as specified.
2. 2Whisk the measured citrus and yogurt or oil for 30 seconds until emulsified; season lightly. Check that the centre reaches 63°C before serving.
3. 3Combine gently so the dressing coats everything without crushing it. Chill for 10 minutes, then divide into the stated servings.