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
Method
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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.
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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.