Honey mustard grilled salmon with Puy lentils

A light and vibrant fish dish with earthy beetroot and lentils, served with basil, rocket and sweet grilled salmon

  • Prep:15 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 564
  • fat 22g
  • saturates 3g
  • carbs 46g
  • sugars 19g
  • fibre 11g
  • protein 48g
  • salt 1.8g


  • 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


[{"title":"Make it different","body":"

Omit the salmon in the recipe and replace with 4 mackerel fillets, adding 1 segmented orange to the rocket salad. (Nutrition per serving: 555 kcals, protein 39g, carbs 51g, fat 23g, sat fat 4g, fibre 12g, sugar 24g, salt 1.8g). 

","summary":""},{"title":"Choose natural fats","body":"

Our nutritionist Kerry Torrens says:  "The natural fats found in oily fish (salmon, trout, tuna, sardines and mackerel), as well as raw nuts, seeds and olives, are the most beneficial to your diet. Choose good-quality cold-pressed oils for dressings and drizzles, but don’t cook with them because high temperatures can cause these delicate oils to lose their nutritional value. Cook with rapeseed oil instead, which is stable at high temperatures."



  1. 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.

  2. 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.

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