MUSTARDY SALMON WITH BEETROOT & LENTILS

Mustardy salmon with beetroot & lentils image

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

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Fish Course, Lunch, Main course

Time 20m

Number Of Ingredients 12

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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)

Steps:

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.
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.

Nutrition Facts : Calories 875 calories, Fat 49 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 58 grams protein, Sodium 2.5 milligram of sodium