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Mustardy salmon with beetroot & lentils served on a plate with lemon wedges

Mustardy salmon with beetroot & lentils

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: Per serving
NutrientUnit
kcal875
fat49g
saturates12g
carbs42g
sugars14g
fibre15g
protein58g
salt2.5g
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Ingredients

  • 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
  • 2 tbsp crème fraîche
  • 1 small pack dill , roughly chopped
  • 1-2 tbsp capers
  • ½ lemon , zested and cut into 2 wedges to serve
  • 2 tbsp pumpkin seeds , toasted
  • rocket , to serve (optional)

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.

  • 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.

Goes well with

Recipe from Good Food magazine, December 2017

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A star rating of 4.8 out of 5.30 ratings
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