Mus­tardy salmon with beet­root & lentils

SERVES 2 PREP 10 mins COOK 10 mins EASY

BBC Good Food - - Easiest Ever -

2 tbsp olive oil

1 tbsp whole­grain mus­tard

1/2 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)

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.

GOOD TO KNOW fo­late • fi­bre • iron • omega-3 • 2 of 5-a-day • gluten free

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

healthy, Scandi-style £2.96 per serv­ing

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