Mustardy salmon with beetroot lentils
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)
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