Recipe information
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.
