Took my mum to hear Ray McVinnie at Farro in Lunn Ave. He was preparing a dish of brown lentils and baked salmon which I now make all the time. It's very easy, salmon is ridiculously cheap and can go in the freezer for when you're late with dinner or have people for lunch.
Organic brown lentils: boil for 20 mins until al dente. Drain them then stir into a bunch of baby spinach, add chopped sundried tomatoes and a chunk of baked salmon broken into big pieces. Pepper. Lemon juice. Ray added flavoured sour cream but it''s not needed.
The heat of the lentils and salmon will wilt the greens. This is ever-so-yum, and left-overs make a great lunch for the next day too.