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!