Honey mustard grilled salmon with Puy lentils!

Prepare a light and vibrant fish dish with earthy beetroot and lentils, served with basil, rocket and sweet grilled salmon.


  • zest and juice 1 lemon
  • 2 tsp wholegrain mustard
  • 1 tbsp clear honey
  • 2 skinless salmon fillet
  • 2 tsp rapeseed oil
  • 5 spring onion, sliced
  • 175g cooked beetroot
  • (not in vinegar), diced
  • 250g pack ready-to-eat Puy lentils
  • 10 basil leaf
  • 2 big handfuls rocket



  • 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.
  • 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.

Nutrition: per serving

  • kcal 564
  • fat 22g
  • saturates 3g
  • carbs 46g
  • sugars 19g
  • fibre 11g
  • protein 48g
  • salt 1.8g