Cooking: 20 min
2 servings
Salmon with mustard, beetroot, and lentils
Cook a delicious gluten-free dinner in 20 minutes. Our Scandinavian-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard, and dill.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon whole grain mustard
- ½ teaspoon honey
- 2 salmon fillets
- 250 g packet of cooked green Puy lentils
- 250 g cooked beetroot
- 2 tablespoons crème fraîche
- 1 small bunch of dill, roughly chopped
- 1-2 tablespoons capers
- Zest of ½ lemon, cut into 2 wedges for serving
- 2 tablespoons toasted pumpkin seeds
- Arugula, for serving
Procedure
STEP 1
Preheat the oven to 200°C. Mix 1 tablespoon of oil, mustard, honey, and a pinch of seasoning. Place the salmon fillets on a baking sheet and coat them with the honey and mustard mixture. Place the lentils and beetroot into a baking dish, mix with the remaining oil, and season well. Put both in the oven for 10 minutes until the salmon is cooked through.
STEP 2
Mix the lentils with crème fraîche, dill, capers, and lemon zest. Serve alongside the salmon with pumpkin seeds and lemon wedges, optionally with arugula salad.
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