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SALMON FILLET WRAPPED IN PROSCIUTTO WITH HERBS, LENTILS, SPINACH AND YOGURT
(Makes 4 servings)

Ingredients
9 oz. green lentils
4 x 7-oz salmon steaks (skin and bones out)
8 slices prosciutto
1 dash olive oil
1 lemon juice
2 cups mixed herbs (parsley, basil, mint), chopped
2 bunches spinach, chopped
¾ cup plain yogurt
cumin to taste (optional)

Procedure
1. Preheat oven to 400˚F.
2. Put lentils into pan, cover with water and bring to a boil. Simmer until tender (about 25 minutes).
3. Season salmon steak with salt and pepper before wrapping them in prosciutto skins. Leave some of the flesh exposed. Drizzle with olive oil and roast in oven for 10 minutes.
4. Drain water from lentils. Season lentils with salt, pepper, lemon juice and 4 tbsp olive oil. Stir in spinach and herbs over high heat until spinach is wilted. Drizzle with yogurt.

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