Ingredients for - Honey mustard grilled salmon with puy lentils
2.
2 tsp wholegrain mustard
4.
2 skinless salmon fillets
6.
5 spring onions , sliced
7.
175g cooked beetroot (not in vinegar), diced
8.
250g pack ready-to-eat puy lentils
9.
10 basil leaves
10.
2 big handfuls rocket
How to cook deliciously - Honey mustard grilled salmon with puy lentils
1 . Stage
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.
2 . Stage
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.
Recipe information
Cooking:
15 min.
Servings per container:
2
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