Salmon is a versatile and easy to cook fish. This simple dish provides a great source of omega 3 fatty acids, Vitamins A and C and zinc. Making this a perfect dish to give a boost to the immune system.
- 1 large red onion sliced into wedges
- 1tsp rapeseed oil
- 2tbsp marmalade
- 2tsp wholegrain mustard
- 2 salmon fillets
- Juice of 1 orange
- 1tbsp red wine vinegar
- 200g cooked beetroot
- 1 x 250g pack ready-to-eat puy lentils ( I like Merchant Gourmet)
- 1tbsp fresh parsley, finely chopped
Preheat the oven to 180°c/gas mark 4.
In a small roasting tin, toss the onion wedges with oil and roast for 15 minutes until tender and softened.
Whilst the onions are cooking mix 1tbsp of the marmalade and 1tsp of the mustard and brush over the salmon.
Mix the remaining marmalade and mustard with the orange juice, red wine vinegar, and some black pepper. Add the puy lentils and beetroot, then stir to combine.
Add the lentil mix to the roasting tin, stirring in the onions. Then place the salmon on top.
Bake in the oven for 10 minutes, until the salmon is cooked through.
Plate up and sprinkle over the fresh parsley. Enjoy!