Salmon with puy lentils and beetroot

Name: Salmon with puy lentils and beetroot
Total time: 10 min
Ingredients: 4 medium beetroot; 1-2 tbsp olive or rapeseed; 1 small onion, finely chopped; 1 clove garlic clove - finely chopped; 1 stick celery, chopped; 2 tbsp flat leaf parsley - chopped; grated rind of half an orange; 1 250g pack of ready to eat puy Lentils; 150-200 ml chicken or vegetable stock (or use a mixture of white wine and stock); Salt; freshly ground black pepper; 2 120-140g boneless skinless salmon fillets; 2 tbsp marmalade; 2 tsp grain mustard

aweepinchofsugar.co.uk

This is a lovely winter salmon dish with earthy and sweet flavours from the puy lentils and beetroot. Use any type of beetroot and if your short of time the pre

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Ingredients

4 medium beetroot
1-2 tbsp olive or rapeseed
1 small onion, finely chopped
1 clove garlic clove - finely chopped
1 stick celery, chopped
2 tbsp flat leaf parsley - chopped
grated rind of half an orange
1 250g pack of ready to eat puy Lentils
150-200 ml chicken or vegetable stock (or use a mixture of white wine and stock)
Salt
freshly ground black pepper
2 120-140g boneless skinless salmon fillets
2 tbsp marmalade
2 tsp grain mustard