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



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box