Mustardy Salmon with Beetroot and Lentils
Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill.
Method
Based on 2 servings, adjust as needed.
Step 1
Heat oven to 200°C/180C fan/gas 6. Mix together half of the 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.
Step 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.
- Ingredients
- Based on 2 servings
-
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
60g Rocket, to serve 1x Sainsbury's Wild Rocket 60g -
2 tbsp Pumpkin Seeds, toasted 1x Sainsbury's Pumpkin Seeds 100g -
2 tbsp Crème Fraîche 1x Sainsbury's British Crème Fraîche 300ml -
10g Dill, roughly chopped 1x Sainsbury's Bunched Dill 20g -
250g Pouch Ready Cooked Puy Lentils 1x Merchant Gourmet Puy Lentils & French Green Lentils Simply Cooked 250g -
2 Salmon Fillets 1x Sainsbury's Skinless ASC Scottish Salmon Fillets x2 220g -
1 tsp Honey 1x Stamford Street Co. Clear Honey 340g -
1 tbsp Wholegrain Mustard 1x Sainsbury's Wholegrain Mustard 180g -
1 tbsp Capers, drained 1x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (65g*) -
0.5 Lemon, zested and cut into wedges to serve 1x Sainsbury's Lemons -
250g Pack Ready Cooked Beetroot, cut into wedges 1x Sainsbury's Beetroot Vacuum Pack 250g