How To Make Mustardy Salmon with Beetroot & Lentils
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Serves:
Ingredients
- 4 salmon fillets
- 4 beetroots, peeled and cut into wedges
- 1 cup green lentils
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp honey
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large baking dish, toss the beetroot wedges with 1 tbsp of olive oil, minced garlic, salt, and black pepper. Roast for 20-25 minutes, or until tender.
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Meanwhile, rinse the lentils under running water. In a pot, cook the lentils according to package instructions until tender. Drain and set aside.
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In a small bowl, whisk together the Dijon mustard, honey, remaining olive oil, salt, and black pepper.
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Heat a non-stick skillet over medium-high heat. Season the salmon fillets with salt and black pepper, then place them skin-side down in the skillet. Cook for 4-5 minutes, or until the skin is crispy. Flip the fillets and brush the mustard sauce over the top. Cook for another 3-4 minutes until the salmon is cooked through.
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Serve the mustardy salmon over a bed of lentils, alongside the roasted beetroot wedges. Garnish with fresh parsley.
Nutrition
- Calories : 355kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 94mg
- Sodium : 213mg
- Total Carbohydrates : 22g
- Dietary Fiber : 7g
- Sugar : 5g
- Protein : 38g
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