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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

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