Mustardy salmon with beetroot & lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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.
