Step 1

For the reduction, place the ingredients in a wide saucepan and bring to the boil. Turn heat to medium-high and cook for 25 minutes or until reduced to 300ml. Strain, discard the solids and set aside.

Step 2

Meanwhile, heat the olive oil in a large deep frypan over medium heat. Add the onion and cook for 10 minutes, stirring occasionally, until softened.

Step 3

Add the lentils, tomato paste, stock and red wine reduction, and simmer over medium heat for 45 minutes or until the lentils are tender and the mixture is thick.

Step 4

Finely chop the beetroot, reserving any juices, and add to the lentils with the parsley. Season to taste with sea salt and freshly ground black pepper, then heat through for a further 3 minutes.

Step 5

Meanwhile, preheat the oven to 200C and line a roasting tray with foil.

Step 6

Brush the salmon skin with the extra olive oil, arrange the bay leaves on top and place the salmon, skin-side, up on the roasting tray. Place in the oven and bake for 10 minutes (the salmon will still be a little opaque) or until it is cooked to your liking. Remove from the oven and allow to rest for 20 minutes.

Step 7

Ladle the lentils onto 4 warmed plates. Cut the salmon into 4 pieces, discard the skin and bay leaves. Break the salmon into large bite-sized chunks and arrange on top of the lentils. Scatter with the lamb's lettuce or watercress to serve.