Mustardy salmon with beetroot & lentils recipe | Good Food

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)