Swedish Salmon with Beetroot and Lentils
Swedish Salmon with Beetroot and Lentils

Ingredients

Method

  • 2 tbsp olive oil
  • ½ tsp honey
  • 1 tbsp wholegrain mustard
  • 250g ready-cooked puy lentils
  • 2 fresh salmon fillets
  • 250g cooked beetroot, cut into wedges
  • 2 tbsp crème fraîche
  • 1 pack of dill, chopped
  • 2 tbsp capers
  • ½ lemon, zest only
  • 2 tbsp toasted pumpkin seeds
  • Rocket, to serve
  • Preheat the oven to 200C. Mix 1 tbsp of oil with the mustard, honey and some seasoning, then pop the fish fillets in a baking tray, and smear with the mustard mixture. Tip the beetroot wedges and lentils into a casserole dish, toss with the remaining oil, and season liberally. Put both in the oven for 10 mins, to cook the salmon through.
  • Stir the capers, zest, and crème fraîche through the lentils, then serve alongside the salmon with a hearty scattering of pumpkin seeds and some black bread. Yum!
10 mins
2 serving
This recipe pairs perfectly with the Yarrawood Pinot Noir 2020 from Yarra Valley, Australia.

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