Beetroot is my favourite vegetable and will look for pretty much any excuse to force it into any meal. This one is a really quick and easy recipe, as it uses pre-cooked beetroot and pre-cooked lentils, which is a little cheat, but means that this healthy main is on the table in 20 minutes. 

BBC Good Food

Serves 2

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

Instructions

1. Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
2. Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.