I attended a Wholefood Harmony workshop last week and we made a lovely millet and lentil bake. I didn’t have time to make this for dinner tonight. However, I did make a millet and parsnip mash, as inspired by the workshop. I served a lovely grilled organic salmon fillet with the mash, and it was a light and easy dinner, which left plenty of room for lemon tart and coconut macaroons 🙂
The salmon was seasoned with sea salt and pepper, and greased with 1 tsp olive oil. I grilled it on a gridle pan for 3 minutes and baked it in the oven for 7 minutes at 170 degrees. Quick and easy, perfect for a midweek dinner.