Put the lentils in a lidded saucepan with 500ml of the stock, bring to the boil. Cover and cook for 25 minutes or until tender. Meanwhile, place the onion, carrot and celery in another lidded pan with the rest of the stock.

Cover and cook for 10 minutes. Remove the lid and cook for 4�5 minutes, stirring occasionally, until softened. Heat a non stick frying pan over a medium heat and cook the salmon fillets in calorie controlled cooking spray. Cook for 3�4 minutes on each side (cooking spray is not necessary).

Drain the lentils and mix with the vegetables, cranberries, olive oil, balsamic vinegar and parsley. Serve the salmon on a bed of the warm puy lentil salad.