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



  • 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

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