Honey
mustard grilled salmon with puy lentils
A light and vibrant fish dish
with earthy beetroot and lentils, served with basil, rocket and sweet grilled salmon
Ingredients
·
1 lemon, zested and juiced
·
2 tsp wholegrain mustard
·
1 tbsp clear honey
·
2 skinless salmon fillets
·
2 tsp rapeseed oil
·
5 spring onions , sliced
·
175g cooked beetroot (not in
vinegar), diced
·
250g pack ready-to-eat puy lentils
·
10 basil leaves
·
2 big handfuls rocket
80+
Budget Friendly Meal Prep Ideas
Method
·
STEP 1
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.
·
STEP 2
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.
RECIPE TIPS
MAKE IT
DIFFERENT
Omit the salmon
in the recipe and replace with 4 mackerel fillets, adding 1
segmented orange to the rocket salad. (Nutrition per serving: 555 kcals,
protein 39g, carbs 51g, fat 23g, sat fat 4g, fibre 12g, sugar 24g, salt
1.8g).
CHOOSE NATURAL
FATS
Our nutritionist Kerry Torrens says: "The natural
fats found in oily fish (salmon, trout, tuna, sardines and mackerel), as
well as raw nuts, seeds and olives, are the most beneficial to your
diet. Choose good-quality cold-pressed oils for dressings
and drizzles, but don’t cook with them because high temperatures can
cause these delicate oils to lose their nutritional value. Cook with
rapeseed oil instead, which is stable at high temperatures."
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