Description
This delicious salmon dish features roasted beets and lentils, making it a perfect meal for any occasion.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 medium beetroots, peeled and diced (approximately 1 cup)
- 1 cup green or brown lentils
- 3 tbsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh dill or parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss diced beetroot in 1 tablespoon olive oil, salt, and pepper. Spread on one side of the baking sheet.
- Roast beetroots for about 20 minutes until tender, stirring halfway through.
- While beetroots roast, rinse lentils. Cook in a pot with enough water to cover until tender (about 15-20 minutes). Drain excess water.
- In a small bowl, mix Dijon mustard with remaining olive oil, salt, and pepper. Brush onto both sides of salmon fillets.
- After roasting beets for 20 minutes, push them aside on the baking sheet and place salmon fillets next to them. Bake for another 12-15 minutes until salmon is cooked through.
- Serve salmon alongside lentils and roasted beets, drizzled with any leftover mustard sauce.
Notes
- This dish can be served warm or at room temperature.
- Feel free to substitute the fresh herbs with your favorite ones.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sides
- Calories: 400
- Sugar: 5g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg