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
STEP 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.
STEP 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.