Orange & Mustard salmon with beetroot and lentils – Salmon is a versatile and easy to cook fish. This simple dish provides a great source of omega 3 fatty acids, Vitamins A and C and zinc. Making this a perfect dish to give a boost to the immune system.
Serves 2 | Preparation Time: | Cook Time:
Ingredients:
1 large red onion sliced into wedges
1tsp rapeseed oil
2tbsp marmalade
2tsp wholegrain mustard
2 salmon fillets
Juice of 1 orange
1tbsp red wine vinegar
200g cooked beetroot
1 x 250g pack ready-to-eat puy lentils ( I like Merchant Gourmet)
1tbsp fresh parsley, finely chopped
Method:
- Preheat the oven to 180°c/gas mark 4.
- In a small roasting tin, toss the onion wedges with oil and roast for 15 minutes until tender and softened.
- Whilst the onions are cooking mix 1tbsp of the marmalade and 1tsp of the mustard and brush over the salmon.
- Mix the remaining marmalade and mustard with the orange juice, red wine vinegar, and some black pepper. Add the puy lentils and beetroot, then stir to combine.
- Add the lentil mix to the roasting tin, stirring in the onions. Then place the salmon on top.
- Bake in the oven for 10 minutes, until the salmon is cooked through.
- Plate up and sprinkle over the fresh parsley. Enjoy!
