baked salmon with puy lentils

impressive looking and tasty dish to bring to table, and which can be cooked quickly.  

for 6*

750g* whole side of salmon, skinned (preferably wild)
150g cream cheese (eg Philly)
clove garlic, crushed
1 lemon, grated rind plus 1tsp juice
25g fresh breadcrumbs
25g grated parmesan
2tbsp chopped dill, plus extra to garnish
paprika

200g puy lentils (dry)
200g green beans, chopped **
25g flat leaf parsley, chopped (or dill)
2 tbsp dijon mustard
2 tbsp capers, rinsed and chopped
2 tbsp olive oil

*  this gives generous portions - a somewhat smaller side of salmon would work, or separate fillets of about 150g per person. If you prefer to serve plated up rather than bringing as one dish to the table, fillets may be better.
** you could also add or substitute some caramelised onion, cherry tomatoes, or carrots finely chopped, and you could cook in vegetable stock for more flavour

Place the lentils in a saucepan, just cover with water and bring to the boil.
Reduce heat and simmer for 30 minutes or until tender.
Drain.
Stir in the beans, mustard, capers and oil.

Meanwhile,
Preheat the oven to 200C.
Season salmon both sides and place on a greased greaseproof paper on a roasting tin
Mash the cream cheeses with the garlic, salt and pepper and lemon rind and juice
Spread evenly across the entire side of salmon
Mix together the breadcrumbs, parmesan and parsley and sprinkle over the cream cheese to form an even coating
Sprinkle with the paprika
Bake in the oven for about 15min, until the salmon is opaque pink.

Place the lentils on a warmed serving plate
Carefully lift the salmon onto the lentils
Garnish with dill sprigs.

Serve with potatoes boulangère to give some liquid in addition, or with a jus