Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill
Ingredients
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard
- ½ tsp honey
- 2 salmon fillets
- 250g pouch ready-cooked puy lentils
- 250g pack ready-cooked beetroot, cut into wedges
- 2 tbsp crème fraîche
- 1 small pack dill, roughly chopped
- 1-2 tbsp capers
- ½ lemon, zested and cut into 2 wedges to serve
- 2 tbsp pumpkin seeds, toasted
- rocket, to serve (optional)
Method
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Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp 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.
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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.