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

Mustardy salmon with beetroot & lentils

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(18 ratings)

Prep: 10 mins Cook: 10 mins


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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal875
  • fat49g
  • saturates12g
  • carbs42g
  • sugars14g
  • fibre15g
  • protein58g
  • salt2.5g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp wholegrain mustard
  • ½ tsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 salmon fillets
  • 250g pouch ready-cooked puy lentils
  • 250g pack ready-cooked beetroot, cut into wedges



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 2 tbsp crème fraîche
  • 1 small pack dill, roughly chopped
  • 1-2 tbsp capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • ½ lemon, zested and cut into 2 wedges to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp pumpkin seeds, toasted
  • rocket, to serve (optional)



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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.

  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.

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Comments, questions and tips

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5th Sep, 2019
So easy to throw together and tasty, beautiful colours make it look so impressive too. I substituted dill for parsley, wholegrain for dijon as its just what I had, and left out the capers and it was still great. Will make again.
13th Sep, 2018
easy and quick to prepare and fantastic flavors, especially loved how the toasted pumpkin seeds adds an extra crunch and unique flavor to the dish. If you have more time I think that fresh roasted beetroots would make this even more delicious.
18th Mar, 2018
Never mind the calories, this is delicious.
6th Mar, 2018
Delish, but not having access to pre-peeled beets and pre-cooked lentils, took way longer. Since I used fresh beets, I used the greens instead of rocket.
5th Mar, 2018
The nutrition info is off on this one. It's still definitely not a diet recipe but the calories are around 725cal rather than the nearly 900 stated.
goodfoodteam's picture
7th Mar, 2018
Thank you for your query. Our nutritionist, Kerry Torrens, has confirmed that these figures are correct: "We used large salmon fillets in the analysis. This is because 2 x 140g cooked weight salmon meets the recommendations regarding oily fish intake for omega 3 contribution. The recipe contains other sources of fat (fat supplies more calories than carbs or protein) - these include olive oil, crème fraîche and pumpkin seeds. This is a well-balanced recipe with contributions towards carbs and protein as well as some healthy 'good' fats. If you would like to reduce your calorie intake we suggest using smaller sized salmon fillets, serving with less beetroot & lentil salad and perhaps sprinkling with fewer pumpkin seeds."
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