Honey mustard grilled salmon with Puy lentils
- Preparation and cooking time
- Serves 2
A light and vibrant fish dish with earthy beetroot and lentils, served with basil, rocket and sweet grilled salmon
- 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.