Honey mustard grilled salmon with puy lentils

• lemon↗1

  zested and juiced

• wholegrain mustard↗2 tsp tsp
• clear honey↗1 tbsp tbsp
• skinless salmon fillets↗2
• rapeseed oil↗2 tsp tsp
• spring onions↗5

  sliced

• cooked beetroot↗175g g

  (not in vinegar), diced

• pack ready-to-eat puy lentils250g g
• basil leaves↗10
• big handfuls rocket↗2

Step-by-step instructions

1. 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.

2. 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.