- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Serving: 2
Nutrition facts (per portion)
- Calories: 564
- Fat Content: 22g
- Saturated Fat Content: 3g
- Carbohydrate Content: 46g
- Sugar Content: 19g
- Fiber Content: 11g
- Protein Content: 48g
- Sodium Content: 1.8g
Honey mustard grilled salmon with Puy lentils
Ingredients
- lemon - zest and juice 1 lemon
- wholegrain-mustard - 2 tsp wholegrain mustard
- clear-honey - 1 tbsp clear honey
- salmon-fillet - 2 skinless salmon fillets
- rapeseed-oil - 2 tsp rapeseed oil
- spring-onion - 5 spring onions, sliced
- beetroot - 175g cooked beetroot (not in vinegar), diced
- puy-lentils - 250g pack ready-to-eat Puy lentils
- basil-leaf - 10 basil leaves
- rocket - 2 big handfuls rocket
Instructions
- 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.
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.
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