Mustardy Salmon with Beetroot and Lentils

    10m prep time
    20m total time
    Easy level
    12 ingredients

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
  • 1 tbsp Wholegrain Mustard 1 x Sainsbury's Wholegrain Mustard 180g
  • 0.5 Lemon, zested and cut into wedges to serve 1 x Sainsbury's Lemons
  • 250g Pack Ready Cooked Beetroot, cut into wedges 1 x Sainsbury's Beetroot Vacuum Pack 250g
  • 2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 60g Rocket, to serve 1 x Sainsbury's Wild Rocket 60g
  • 2 tbsp Crème Fraîche 1 x Sainsbury's British Crème Fraîche 300ml
  • 10g Dill, roughly chopped 1 x Sainsbury's Bunched Dill 20g
  • 1 tsp Honey 1 x Stamford Street Co. Clear Honey 340g
  • 2 Salmon Fillets 1 x Sainsbury's 2 Skinless Scottish Salmon Fillets 220g
  • 250g Pouch Ready Cooked Puy Lentils 1 x Merchant Gourmet Puy Lentils & French Green Lentils Simply Cooked 250g
  • 1 tbsp Capers, drained 1 x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (60g*)
  • 2 tbsp Pumpkin Seeds, toasted 1 x Sainsbury's Pumpkin Seeds 100g
Shop this recipe
Products and prices from