Mustardy salmon with beetroot & lentils
"Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill"
Prep time:
10 min
Cook time:
10 min
Servings:
2 people
Health Score
High
Medium
Low
9.2 / 10
High score
Glycemic Index
Index
38
LowLoad
16
ModerateNutrition per serving:
| Calories | 875.00 kcal | 44% |
| Fat | 49.00 g | 70% |
| Carbs | 42.00 g | 16% |
| Sugars | 14.00 g | 16% |
| Protein | 58.00 g | 116% |
| Sodium | 2.50 mg | 0% |
| Fiber | 15.00 g | 54% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 38 Low |
Glycemic Load 16 Moderate |
Ingredients
2 tbsp olive oil
1 tbsp wholegrain mustard
½ tsp honey
2 salmon fillets
250g pouch ready-cooked puy lentils
250g pack ready-cooked beetroot , cut into wedges
2 tbsp crème fraîche
1 small pack dill , roughly chopped
1-2 tbsp capers
½ lemon , zested and cut into 2 wedges to serve
2 tbsp pumpkin seeds , toasted
rocket , to serve (optional)
Directions
Read the directions for this recipe at BBC Good Food
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