zest and juice 1 lemon
2 tsp wholegrain mustard
1 tbsp clear honey
2 skinless salmon fillets
2 tsp canola oil
5 spring onions, sliced
175 g cooked beetroot (not in vinegar), diced
250 g ready-to-eat Puy lentils or dried French-style lentils
10 basil leaves
2 big handfuls rocket
- Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins – there is no need to turn the salmon over until it flakes easily when tested with a knife.
- Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. 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.