Mustardy salmon with beetroot & lentils

How to make Mustardy salmon with beetroot & lentils

Ingredients

• 2 tbsp olive oil
• 1 tbsp wholegrain mustard
• ½ tsp honey
• 2 salmon fillets
• 250g pouch ready-cooked puy lentils
• 250g pack ready-cooked beetroot , cut into wedges
• 2 tbsp crème fraîche
• 1 small pack dill , roughly chopped
• 1-2 tbsp capers
• ½ lemon , zested and cut into 2 wedges to serve
• 2 tbsp pumpkin seeds , toasted
• rocket , to serve (optional)

Method

• STEP 1

Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.

• STEP 2

Stir the crème fraiche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.

Gluten-free

Nutrition: Per serving

• kcal

875

• fat

49g

• saturates

12g

• carbs

42g

• sugars

14g

• fiber

15g

• protein

58g

• salt

2.5g

Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill

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