Honey mustard grilled salmon with lentils


Prep: 15 mins
Cook: 10 mins


● zest and juice 1 lemon ● 2 tsp wholegrain mustard ● 1 tbsp clear honey ● 2 skinless salmon fillets ● 2 tsp rapeseed oil ● 6 spring onions, sliced ● 175g cooked beetroot diced ● 250g pack ready-to-eat lentils ● 8 basil leaves ● 2 handfuls rocket


1. Turn the grill to high and line a baking tray with foil. 2. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little dressing, then grill for 5-7 mins –turn the salmon when it flakes easily when tested with a knife. 3. 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.

Nutritional Info:

Special Diets:

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