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

Mustardy salmon with beetroot & lentils

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Prep: 10 mins Cook: 10 mins

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

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal875
  • fat49g
  • saturates12g
  • carbs42g
  • sugars14g
  • fibre15g
  • protein58g
  • salt2.5g
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Ingredients

  • 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

    Honey

    huh-nee

    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
    Beetroot

    Beetroot

    beat-root

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

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

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

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

    Lemon

    le-mon

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

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

    Rocket

    roh-ket

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

Method

  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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