Honey mustard grilled salmon with puy lentils

A bowl of salad on a plate 7-A-Day Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:10 mins
  • Easy
  • Serves 2

A light and vibrant fish dish with earthy beetroot and lentils, served with basil, rocket and sweet grilled salmon

Nutrient Unit
kcal 564
fat 22g
saturates 3g
carbs 46g
sugars 19g
fibre 11g
protein 48g
salt 1.8g

Ingredients

  • 1 lemon, zested and juiced
  • 2 tsp wholegrain mustard
  • 1 tbsp clear honey
  • 2 skinless salmon fillets
  • 2 tsp rapeseed oil
  • 5 spring onions , sliced
  • 175g cooked beetroot (not in vinegar), diced
  • 250g pack ready-to-eat puy lentils
  • 10 basil leaves
  • 2 big handfuls rocket

Method

  • STEP 1

Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins – there is no need to turn the salmon over until it flakes easily when tested with a knife.

  • STEP 2

Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.

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