Honey mustard grilled salmon with Puy lentils

Honey mustard grilled salmon with Puy lentils might be a good recipe to expand your main course recipe box. For $5.66 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. One portion of this dish contains around 69g of protein, 17g of fat, and a total of 812 calories. This recipe serves 2. It is brought to you by BBC Good Food. 12 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 25 minutes. A mixture of rocket, spring onions, salmon, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 97%, this dish is outstanding. French in a Flash: Crispy Salmon with Lentils du Puy and Two-Mustard Crème Fraîche, Spiced Salmon With Puy Lentils, and Honey-Mustard Grilled Salmon and Pasta Salad are very similar to this recipe.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

zest and juice 1 lemon

2 tsp wholegrain mustard

1 tbsp clear honey

2 skinless salmon fillets

2 tsp rapeseed oil

5 spring onions, sliced

175g cooked beetroot (not in vinegar), diced

250g pack ready-to-eat Puy lentils

10 basil leaves

2 big handfuls rocket

Equipment:

baking pan

grill

aluminum foil

knife

bowl

frying pan

wok

Cooking instruction summary:

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.

 

Step by step:


1. Turn the grill to high and line a baking tray with foil.

2. Mix the lemon zest and juice, mustard and honey.

3. 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.

4. 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.

5. Serve with the salmon.


Nutrition Information:

Quickview
811k Calories
68g Protein
17g Total Fat
95g Carbs
100% Health Score
Limit These
Calories
811k
41%

Fat
17g
26%

  Saturated Fat
2g
14%

Carbohydrates
95g
32%

  Sugar
18g
20%

Cholesterol
93mg
31%

Sodium
218mg
9%

Get Enough Of These
Protein
68g
138%

Folate
777µg
194%

Fiber
42g
169%

Vitamin B6
2mg
109%

Selenium
75µg
107%

Manganese
2mg
107%

Vitamin B1
1mg
103%

Vitamin K
101µg
97%

Phosphorus
967mg
97%

Vitamin B12
5µg
90%

Vitamin B3
17mg
86%

Potassium
2490mg
71%

Iron
12mg
69%

Magnesium
241mg
60%

Copper
1mg
60%

Vitamin B2
1mg
59%

Vitamin B5
5mg
58%

Zinc
7mg
51%

Vitamin C
22mg
28%

Vitamin A
1029IU
21%

Calcium
169mg
17%

Vitamin E
1mg
12%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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