Salmon wrapped in Prosciutto

I made this last night as a welcome home dinner for Patrick. It was soooo yummy! The salmon was very tendor and juicy. I cannot believe I got Patrick to eat lentils either!!! (He doesn't like any type of beans) I love it when he eats healthy!

9 ounces lentils

4 (8-ounce) salmon fillets skinned and pin-boned

Salt and freshly ground black pepper

8 slices of prosciutto

4 tablespoons olive oil

1 lemon, juiced

2 good handfuls mixed herbs (flat-leaf parsley, basil, and cilantro)

chopped 3 large handfuls spinach, chopped

dried rosemary

Preheat the oven to 425 degrees F. Put the lentils into a pan, cover with water, bring to a boil and simmer until tender. Season the salmon fillets with a little pepper and rosemary before wrapping them in the prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Enjoy (cause we surely did!)