Mustardy salmon with beetroot & lentils
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Mustardy salmon with beetroot & lentils

By Sophie Godwin

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

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 875
  • fat 49g
  • saturates 12g
  • carbs 42g
  • sugars 14g
  • fibre 15g
  • protein 58g
  • salt 2.5g

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

  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.

  2. Stir the crème fraîche, 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.

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