Name: Salmon with herbs, beetroot & puy lentils
Yield: 2
Ingredients: 1-2 tbsp olive or rapeseed oil; 500 g mixed raw beetroot; 3 tbsp chopped fresh parsley; 2 tbsp chopped fresh dill; 2 tsp Dijon mustard; 2 boneless skinless salmon fillet; pack of ready to eat puy Lentils; 50 ml dry white wine; freshly ground black pepper and salt

Salmon with herbs, beetroot & puy lentils

This is a delicious earthy and filling winter dish and makes the best use of homegrown seasonal vegetables to compliment the salmon.

Servings

Salmon with herbs, beetroot & puy lentils

This is a delicious earthy and filling winter dish and makes the best use of homegrown seasonal vegetables to compliment the salmon.

Servings

Ingredients

Servings:

Instructions

Pre heat oven to 220C/200C fan/Gas 6
Top and tail the beetroot, peel and chop into bite size cubes. Add to a roasting tin and drizzle over the olive oil and season. Roast for 20 minutes.
Mix the herbs and spring onions together. Season the salmon fillets with salt and black pepper and then spread with the Dijon mustard. Press the herbs and spring onion mixture on top. Reduce the oven to 200C/180C fan/gas 4. Nestle the salmon on top of the beetroot, add the wine, then cook for 15 minutes more and until the fish is cooked.
Heat the puy lentils according to the instructions on the pack. Remove the salmon and beetroot from the oven, set the salmon aside and mix the puy lentils and remaining parsley through the beetroot. Place the salmon back on top and serve.