Honey and Mustard Salmon with Pye Lentils

Name: Honey and Mustard Salmon with Pye Lentils
Cuisine: Mediterranean, European, French
Ingredients: st and juice 1 lemon; 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

2 steps

Updated at: Thu, 17 Aug 2023 12:59:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories538.8 kcal (27%)

Total Fat21.6 g (31%)

Carbs44.7 g (17%)

Sugars17.9 g (20%)

Protein40.3 g (81%)

Sodium574.8 mg (29%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1lemon

st and juice

2 tspwholegrain mustard

1 Tbspclear honey

2skinless salmon fillets

2 tsprapeseed oil

5spring onions

sliced

175gbeetroot

cooked, not in vinegar, diced

250gready-to-eat puy lentils

pack

10basil leaves

2 handfulsrocket

Instructions

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.