Roasted salmon, lentil & beetroot salad

Step by Step

Step 1

Preheat the oven to 220ºC, gas mark 7. Put the lentils in a large pan and cover with cold water. Bring to the boil, then simmer vigorously for 15-20 minutes, or until tender. Meanwhile, slice the beetroot and shallot into 0.3cm rounds. Toss into a roasting tin with 1 tbsp oil and roast for 15 minutes, until tender.

Step 2

Mix ½ the lemon juice with the soured cream, horseradish and 1 tbsp dill in a bowl to make a dressing. Season and set aside.

Step 3

Drain the lentils and stir into the roasting tin, along with the remaining ½ tbsp oil. Spread everything out, sit the salmon fillets on top and season well. Mix together the honey, capers and remaining lemon juice, then spoon over the top and roast for a final 10 minutes.

Step 4

Take the tin from the oven and cool for a couple of minutes. Divide the lentils and beetroot between plates, then scatter with the remaining 1 tbsp dill and the watercress (if using). Flake over the salmon and spoon over the soured cream dressing to serve.

Ingredient

Lemon

1 1
Olive oil

1.5 tbsp 0.75 fl. ozs
Dill

0.5 0.5
Soured cream

3 tbsp 1.5 fl. ozs
Capers

1 tsp 1 tsp
Waitrose duchy organic 2 scottish salmon fillets

265 grams 0.58 lbs
Beetroot

300 grams 0.66 lbs
Waitrose duchy organic green lentils

100 grams 0.22 lbs
Eschalion shallot

1 1
Hot horseradish sauce

1 tsp 1 tsp
Watercress

25 grams 0.06 lbs
Clear honey

1 tsp 1 tsp

Amount Per Serving
	Energy	2246kJ/ 539kcals
	Fat	27g
	Saturated Fat	7g
	Carbohydrates	25g
	Sugars	17g
	Protein	39g
	Fibre	20g

View nutrition facts

Roasted salmon, lentil & beetroot salad

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

Nutrition Facts

How do you feel?

Related Recipe

Roasted lemon, courgette & burrata salad

Roasted lemon, courgette & burrata salad

Seeded avocado & meat-free bacon rice bowl