Salmon on lentil and baked bean chilli recipe
 Tins of baked beans and lentils go a long way as the base for this super-quick chilli, served with fried salmon and plenty of fresh herbs. 2 x 150g/5½oz salmon fillets1 tbsp extra virgin olive oil, plus extra for serving400g/14oz tin baked beans 400g/14oz tin green lentils, drained and rinsed1 long red chilli, finely choppedsmall handful (around 10g/⅓oz) fresh coriander, leaves finely chopped, plus extra to garnishsmall handful (around 10g/⅓oz) fresh basil, leaves finely shreddedsmall handful (around 10g/⅓oz) fresh flatleaf parsley, leaves finely chopped2 tbsp fresh lemon juiceflaked sea salt and freshly ground black pepper 2 x 150g/5½oz salmon fillets 1 tbsp extra virgin olive oil, plus extra for serving 400g/14oz tin baked beans 400g/14oz tin green lentils, drained and rinsed 1 long red chilli, finely chopped small handful (around 10g/⅓oz) fresh coriander, leaves finely chopped, plus extra to garnish small handful (around 10g/⅓oz) fresh basil, leaves finely shredded small handful (around 10g/⅓oz) fresh flatleaf parsley, leaves finely chopped 2 tbsp fresh lemon juice flaked sea salt and freshly ground black pepper Method Lightly score the fish skin 3–4 times on each fillet and season with a little salt and black pepper. Heat the oil a non-stick frying pan over a medium heat and cook the fish, skin-side down, for 6 minutes. Turn it over and cook on the other side for 1½ minutes. Set aside. Place the baked beans, lentils and chilli in a medium frying pan with 100ml/3½fl oz cold water and bring to a gentle simmer, stirring regularly. Cook for 4 minutes, adding a splash of water if it thickens too quickly. Stir in the herbs and a tablespoon of the lemon juice and cook for a minute more, stirring.Place the fish, skin side-up, into the pan with the chilli beans. Simmer gently for 2–3 minutes, or until just cooked. Drizzle with the remaining lemon juice and a little extra olive oil. Garnish with sprigs of coriander and serve. Lightly score the fish skin 3–4 times on each fillet and season with a little salt and black pepper. Heat the oil a non-stick frying pan over a medium heat and cook the fish, skin-side down, for 6 minutes. Turn it over and cook on the other side for 1½ minutes. Set aside. Lightly score the fish skin 3–4 times on each fillet and season with a little salt and black pepper. Heat the oil a non-stick frying pan over a medium heat and cook the fish, skin-side down, for 6 minutes. Turn it over and cook on the other side for 1½ minutes. Set aside. Place the baked beans, lentils and chilli in a medium frying pan with 100ml/3½fl oz cold water and bring to a gentle simmer, stirring regularly. Cook for 4 minutes, adding a splash of water if it thickens too quickly. Stir in the herbs and a tablespoon of the lemon juice and cook for a minute more, stirring. Place the baked beans, lentils and chilli in a medium frying pan with 100ml/3½fl oz cold water and bring to a gentle simmer, stirring regularly. Cook for 4 minutes, adding a splash of water if it thickens too quickly. Stir in the herbs and a tablespoon of the lemon juice and cook for a minute more, stirring. Place the fish, skin side-up, into the pan with the chilli beans. Simmer gently for 2–3 minutes, or until just cooked. Drizzle with the remaining lemon juice and a little extra olive oil. Garnish with sprigs of coriander and serve. Place the fish, skin side-up, into the pan with the chilli beans. Simmer gently for 2–3 minutes, or until just cooked. Drizzle with the remaining lemon juice and a little extra olive oil. Garnish with sprigs of coriander and serve.