Salmon with Mustard, Beetroot, and Lentils
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Salmon with Mustard, Beetroot, and Lentils

Salmon with Mustard, Beetroot, and Lentils

Ingredients

Method

  • 2 tbsp olive oil
  • ½ tsp runny honey
  • 1 tbsp wholegrain mustard
  • 2 skin-on salmon fillets
  • 250g ready-cooked puy lentils
  • 250g cooked beetroot, cut into wedges
  • 2 tbsp creme fraiche
  • 1 pack of dill, chopped
  • 1 tbsp capers
  • Zest of ½ lemon
  • 2 tbsp pumpkin seeds, toasted
  • Preheat the oven to 200C. Mix 1 tbsp of oil with the honey, mustard, and seasoning, then rub all over the salmon fillets. Place the fish on a baking tray, and place the lentils and beetroot in a separate roasting tin, drizzled with oil and seasoning. Roast both in the oven for 10 mins.
  • Stir the creme fraiche, capers, dill and lemon zest through the lentils, and serve alongside the salmon with a scattering of toasted pumpkin seeds. Delicious!
10 mins
2 serving

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