Mustardy salmon with beetroot & lentils

• olive oil↗2 tbsp
• wholegrain mustard↗1 tbsp
• honey↗½ tsp

  ½ tsp

• salmon fillets↗2
• ready-cooked puy lentils↗250g pouch g

  250g pouch

• ready-cooked beetroot250g pack g

  250g pack, cut into wedges

• crème fraîche↗2 tbsp

  2 tbsp

• dill↗1 small pack

  1 small pack, roughly chopped

• capers↗1-2 tbsp

  1-2 tbsp

• lemon↗½

  ½, zested and cut into 2 wedges to serve

• pumpkin seeds↗2 tbsp

  2 tbsp, toasted

• rocket↗

  to serve (optional)

Step-by-step instructions

1. 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. 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.