Honey Mustard Grilled Salmon with Green Lentils

45 Minutes

2 Servings

Overview

This is a delicious, nutritious and quick supper dish!

How to make

  • Precook the lentils (these can be made in advance so there is no need to pre-soak). 

  • Rinse & drain the lentils. Put them in a saucepan and cover with 3x their volume of water, ½ an onion cut in half (add veggie stock and some white wine for extra flavour) and a bayleaf. 

  • Bring to the boil & simmer for 20 - 25 mins, until the lentils are firm to the bite. Drain.  Remove onion and bayleaf. If preparing ahead store in fridge until needed.

  • Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey together to make a dressing. 

  • Put the salmon on the tray, brush with a little of the dressing, then grill for 5 - 7 mins until it flakes easily when tested with a knife (there is no need to turn the salmon over).

  • Meanwhile, heat the oil in a wok and cook the spring onions and beetroot for a minute or two. 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. 

Shopping List:

All the items in bold can be found in the shop

  • Zest and juice 1 lemon

  • 2 tsp wholegrain mustard

  • 1 tbsp runny honey

  • 2 skinless salmon fillets

  • 2 tsp rapeseed oil

  • 5 spring onions

  • 175g cooked beetroot (not in vinegar) 

  • 10 basil leaves

  • 2 big handfuls of rocket

  • 120g pre-cooked green lentils 

  • Bay leaf

  • ½ small onion

  • Vegetable stock / white wine

Additional Info:

- Pescatarian
- Gluten-Free

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