Mustardy Salmon with Lentils, Spinach and Beetroot
This gluten-free mustardy salmon recipe is ideal for autumn as it combines the warmth of oven-roasting with the earthy flavours of lentils, spinach and beetroot, ingredients that are in peak season right now. It is also a nutritional powerhouse, offering a well-rounded balance of protein, healthy fats, and fibre.
Stock Photo ID: 566639620
Salmon is rich in omega-3 fatty acids, which support heart health and reduce inflammation. Lentils provide a substantial source of plant-based protein and are high in dietary fibre, helping with digestion and maintaining stable blood sugar levels. Beetroot contains essential vitamins and minerals, such as folate and potassium, which contribute to overall well-being. Additionally, incorporating fresh spinach and dill not only enhances flavour but also boosts the nutritional profile with added antioxidants and vitamins A and C.
Overall, this dish is both delicious and beneficial for health, making it a perfect wholesome meal.
Ingredients
2 salmon fillets
1 tablespoon wholegrain mustard
½ tablespoon honey
2 tablespoons crème fraîche
Salt and freshly ground black pepper, to taste
250g cooked lentils of your choice
250g pre-cooked beetroot, diced
1 tablespoon capers, drained
1 tablespoon fresh dill, finely chopped
1-2 large handfuls of baby spinach leaves, washed and dried
2 tablespoon pumpkin seeds, lightly toasted
2 tablespoons olive oil
½ lemon juiced + additional wedges to serve
Instructions
In a small bowl, mix together the 1 tablespoon of oil, the wholegrain mustard, honey, and crème fraîche. Season with salt and pepper to taste.
Preheat your oven to 200°C (180°C fan). Place the salmon fillets on a lined baking sheet. Brush generously with the mustard sauce. Bake in the oven for 10-12 minutes, or until the salmon is just cooked through.
In a medium mixing bowl, combine the cooked lentils, pre-cooked beetroot, and capers. Drizzle with olive oil and lemon juice. Toss gently to combine.
Divide the lentil and beetroot salad evenly between two plates. Place a salmon fillet on top of each salad. Garnish with fresh dill and sprinkle toasted pumpkin seeds over the top. Serve immediately with lemon wedges and a tomato and green salad on the side.
