Honey mustard grilled salmon with puy lentils

3 of 5-a-day fibre folate healthy eating plan oily fish vitamin c

N/A

Source

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

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.

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.