Salmon fillets with lentils

There are some things that I always like to have in stock in the larder and freezer, which make it very easy to throw together a meal.   This recipe uses two of those things: frozen salmon fillets and tinned lentils.  It is as simple as could be possible, and takes hardly any time at all to prepare and cook.

Ingredients:
4 frozen salmon fillets
1 tin of pre-cooked lentils (preferably small 'Le Puy' lentils or similar)
a few spring onions,chopped
a handful of herbs, fresh or dried (eg any of the following will do: basil, marjoram/oregano, thyme, tarragon, mixed herbs)
a couple of bay leaves
black pepper
a large mug full of water or white wine if available (it may be necessary to add more water during cooking)

Put all the ingredients except the salmon into a large frying pan.  Add enough water and/or wine to come to the surface of the lentils.  Give the ingredients a bit of a stir, then put the salmon fillets in last on top of everything else.  Bring to boiling and then turn down the hobb to low, cover with lid, and leave to cook gently for 20 minutes to half an hour (depending on size and thickness of the fish). Test middle of fish to ensure it has thawed and cooked through to the middle.