Description
A delicious oven-roasted salmon dish served with tender beets and lentils.
Ingredients
Scale
- 4 pieces 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 to taste
- 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
- Ensure the salmon is fresh for the best flavor.
- Feel free to substitute lentils with another grain of your choice.
- Leftover mustard sauce can be used as a dressing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sides
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 70mg