
Mustardy salmon with beetroot & lentils
- Sophie Godwin – Cookery writer
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Serves 2
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.7 out of 5.80 ratingsRate
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Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 tbsp wholegrain mustard
-
½ tsp honey
-
2 salmon fillets
-
250g pouch ready-cooked puy lentils
-
250g pack ready-cooked beetroot
cut into wedges
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2 tbsp crème fraîche
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1 small pack dill
roughly chopped
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1-2 tbsp capers
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½ lemon
zested and cut into 2 wedges to serve
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2 tbsp pumpkin seeds
toasted
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rocket
to serve (optional)
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Nutrition: Per serving
- kcal875
- fat49g
- saturates12g
- carbs42g
- sugars14g
- fibre15g
- protein58g
- salt2.5g
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Method
-
step 1
Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
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step 2
Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.
Recipe from Good Food magazine, December 2017
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A star rating of 4.7 out of 5.80 ratings
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