7-a-day recipe for 2 people, takes only 10 mins; recipe has lemon, wholegrain mustard, clear honey, salmon fillet, rapeseed oil, spring onion, beetroot, puy lentils, basil leaf and rocket.
Honey mustard grilled salmon with Puy lentils
Course: 7-a-day
Servings
2
servings
Prep time
15 mins
Ingredients
- Basil Leaf: 10 basil leaves
- Spring Onion: 5 spring onions, sliced
- Beetroot: 175g cooked beetroot (not in vinegar), diced
- Rocket: 2 big handfuls rocket
- Lemon: zest and juice 1 lemon
- Puy Lentils: 250g pack ready-to-eat Puy lentils
- Salmon Fillet: 2 skinless salmon fillets
- Rapeseed Oil: 2 tsp rapeseed oil
- Wholegrain Mustard: 2 tsp wholegrain mustard
- Clear Honey: 1 tbsp clear honey
Directions
- 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.
- 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.
