Name: Honey mustard grilled salmon with puy lentils
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 1 lemon zested and juiced; 2 tsp wholegrain mustard; 1 tbsp clear honey; 2 skinless salmon fillets; 2 tsp rapeseed oil; 5 spring onions sliced; 175g cooked beetroot (not in vinegar), diced; 250g pack ready-to-eat puy lentils; 10 basil leaves; 2 big handfuls rocket

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Honey mustard grilled salmon with puy lentils

Honey mustard grilled salmon with puy lentils

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.7 out of 5.36 ratingsRate

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A light and vibrant fish dish with earthy beetroot and lentils, served with basil, rocket and sweet grilled salmon

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Ingredients

Nutrition

Units:

MetricUS

1 lemon

zested and juiced
2 tsp wholegrain mustard
1 tbsp clear honey
2 skinless salmon fillets
2 tsp rapeseed oil
5 spring onions

sliced
175g cooked beetroot

(not in vinegar), diced
250g pack ready-to-eat puy lentils
10 basil leaves
2 big handfuls rocket

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Nutrition: per serving

kcal564
fat22g
saturates3g
carbs46g
sugars19g
fibre11g
protein48g
salt1.8g

Method

step 1

Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins – there is no need to turn the salmon over until it flakes easily when tested with a knife.
step 2

Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.

RECIPE TIPS

MAKE IT DIFFERENT

Omit the salmon in the recipe and replace with 4 mackerel fillets, adding 1 segmented orange to the rocket salad. (Nutrition per serving: 555 kcals, protein 39g, carbs 51g, fat 23g, sat fat 4g, fibre 12g, sugar 24g, salt 1.8g).

CHOOSE NATURAL FATS

Our nutritionist Kerry Torrens says: "The natural fats found in oily fish (salmon, trout, tuna, sardines and mackerel), as well as raw nuts, seeds and olives, are the most beneficial to your diet. Choose good-quality cold-pressed oils for dressings and drizzles, but don’t cook with them because high temperatures can cause these delicate oils to lose their nutritional value. Cook with rapeseed oil instead, which is stable at high temperatures."

Recipe from Good Food magazine, February 2014

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A star rating of 4.7 out of 5.36 ratings

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