TODAY’S RECIPE: Mustardy salmon with beetroot & lentils

COLOURFUL supper. Serves: 2.

Ingredients

2 tbsp olive oil

1 tbsp wholegrain mustard

½ tsp honey

2 salmon fillets

250g pouch readycooked Puy lentils

250g pack readycooked beetroot, cut into wedges

2 tbsp creme fraiche

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 ten minutes until the salmon is cooked through.

2. Stir the creme 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.