Baked Salmon with Puy Lentils and Roasted Beetroot

• 400gcooked beetroot, cut into wedges
• 2red onions, cut into wedges
• 2 tbspolive oil
• 1 tspdried thyme
• 4salmon fillets, about 130g each
• fine salt
• black pepper
• 250gPuy lentils, rinsed
• 2garlic cloves, whole and peeled
• 1bay leaf
• 2 tbspextra virgin olive oil
• 1lemon, zest and juice
• 15gdill, chopped
• 150gGreek yoghurt
• 2 tbsphorseradish sauce
• 80grocket

Method

1. 1Heat the oven to 200C fan. Toss the beetroot and red onions on a large tray with the olive oil, thyme, a pinch of salt and pepper and roast for 12 minutes.
2. 2Meanwhile put the lentils in a pan with the garlic, bay leaf and plenty of cold water. Bring to the boil and simmer for 20 to 25 minutes until tender but still holding their shape. Drain, discard the bay, crush the soft garlic into the lentils and dress while warm with the extra virgin olive oil, lemon zest and juice, dill, a teaspoon of salt and pepper.
3. 3Push the beetroot and onions to the sides of the tray, season the salmon and lay it in the middle. Roast for 12 minutes more until the salmon flakes easily and the onions are soft and charred at the edges.
4. 4Stir the yoghurt with the horseradish and a pinch of salt.
5. 5Spoon the lentils onto plates, top with the salmon, beetroot and onions, add a spoon of horseradish yoghurt and a handful of rocket.

Per serving

kcal

731

protein

50.9g

fibre

2.7g

carbs

52.1g

fat

36.6g