Salmon with ginger, chilli and coconut lentils

Heat oil and soften a dessert spoon of finely chopped root ginger, 2 green chillis and 1 clove of garlic. Add 165 mil coconut milk and 1 x 410g tin of green lentils drained. Simmer uncovered for 10 mins and then stir in a handful of chopped parsley. Top with cooked salmon.

Served with glazed carrots and steamed brocolli.