Honey mustard grilled salmon with puy lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 lemonzested and juiced
- 2 tsp wholegrain mustard
- 1 tbsp clear honey
- 2 skinless salmon fillets
- 2 tsp rapeseed oil
- 5 spring onionssliced
- 175g cooked beetroot(not in vinegar), diced
- 250g pack ready-to-eat puy lentils
- 10 basil leaves
- 2 big handfuls rocket
Nutrition: per serving
- kcal564
- fat22g
- saturates3g
- carbs46g
- sugars19g
- fibre11g
- protein48g
- salt1.8g
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.
