Salmon, prosciutto, lentils

This is a Naked Chef returns recipe. Is there an etiquette or protocol when referring to published things like this?

The preparation and cooking of the salmon and ham couldn't be easier. Wrap the one with the other, add a little pepper and olive oil, and bung in the oven for 10 mins. But put the tray in the middle of the oven and/or make sure the grill isn't on, otherwise the oil will start burning, and you'll get an embarassing blast of smoke when you open the oven door.

The lentil-based accompaniment is bit more taste-and-see. Things that come to mind: draining off the brothy stuff as the lentils simmer, cooking them al dente, how much water to leave behind after simmering, getting the balance of herbs, lemon juice and natural yoghurt. The crucial thing is to stir in the spinach at the last minute on a high heat.

Simple and effective (for good impressions!).