Description
A comforting dish that combines seared salmon with earthy roasted beetroot and nutty lentils, dressed in a tangy mustard glaze.
Ingredients
- Salmon fillets (6–8 oz each), skin-on
- Dijon mustard (2 tbsp)
- Whole-grain mustard (1 tbsp)
- Beetroot (2 medium), roasted and diced
- Brown or green lentils (1 cup dry), cooked until tender
- Shallot (1 small), finely minced
- Garlic (1 clove), minced
- Olive oil (3 tbsp)
- Butter (1 tbsp)
- Fresh herbs: dill, parsley, or chives
- Lemon zest and juice
- Salt and black pepper
- A pinch of smoked paprika or cumin
- Baby spinach or arugula (optional)
Instructions
- Cook the lentils: Rinse 1 cup lentils and simmer in 3 cups water with a bay leaf for about 20–25 minutes until tender; drain and season lightly.
- Roast the beets: Scrub and halve them, toss with olive oil, salt, and pepper, roast at 400°F (200°C) for about 35–40 minutes until fork-tender; let cool, then peel and dice.
- Make the mustard glaze: Whisk together Dijon, whole-grain mustard, olive oil, honey, lemon zest, salt, and pepper.
- Prep the salmon: Pat salmon dry and brush the glaze over both sides. Heat a skillet over medium-high heat, add butter and olive oil, and place salmon skin-side down. Sear for 3–4 minutes until crispy, then flip and cook for 2–3 minutes more.
- Assemble the bowl: Toss warm lentils with shallot, parsley, red wine vinegar, and olive oil. Fold in the diced roasted beetroot. Serve on a bed of arugula or spinach, top with seared salmon, dill, and a squeeze of lemon.
- Optional: Serve with extra mustard on the side.
Notes
Make the lentils and roast the beets a day ahead to save time. Reheat gently and finish cooking the salmon just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg
Keywords: salmon, beetroot, lentils, healthy dinner, weeknight meal
