Name: Mustardy salmon with beetroot & lentils
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Scandinavian
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)

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

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)

Instructions

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.

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.