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Mustardy Salmon with Beetroot & Lentils

Mustardy Salmon with Warm Beetroot and Lentil Salad

The Crispy Chef
This mustardy salmon with warm beetroot and lentil salad is a vibrant, high-protein meal ready in just 20 minutes. Featuring honey-mustard glazed salmon, earthy beetroot, and tender Puy lentils tossed with a creamy dill dressing, it’s a Scandinavian-inspired dish that’s as elegant as it is effortless.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Main Course
Cuisine Healthy, Scandinavian
Servings 2 servings
Calories 580 kcal

Equipment

  • Baking sheet
  • Parchment paper or aluminum foil
  • Small mixing bowls
  • Spatula

Ingredients
  

  • 2 salmon fillets (5–6 oz or 140–170 g each)
  • 1 tbsp olive oil, divided
  • 1 tbsp whole grain mustard
  • 0.5 tsp honey
  • salt and black pepper, to taste
  • 250 g ready-cooked Puy lentils (drained and rinsed)
  • 250 g cooked beetroot, cut into wedges (not pickled)
  • 2 tbsp crème fraîche or Greek yogurt
  • 2 tbsp fresh dill, chopped
  • 1 tbsp capers, drained (optional)
  • 0.5 zest of one lemon
  • 2 tbsp toasted pumpkin seeds (pepitas)
  • lemon wedges, for serving

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  • In a small bowl, whisk 1/2 tbsp olive oil with mustard and honey. Season with salt and pepper. Spread glaze evenly over salmon fillets placed on one side of the baking sheet.
  • On the other side of the baking sheet, toss lentils and beetroot wedges with remaining 1/2 tbsp olive oil, salt, and pepper. Spread in an even layer.
  • Bake for 10–12 minutes until salmon flakes easily with a fork and lentils are warmed through.
  • Meanwhile, in a bowl mix crème fraîche (or Greek yogurt) with dill, capers, and lemon zest. Season lightly with salt and pepper.
  • Transfer warm lentil-beet mixture to a bowl and stir in the dill dressing until coated. Serve alongside salmon fillets topped with toasted pumpkin seeds and lemon wedges.

Notes

Use pre-cooked lentils and beetroot to save time. Don’t overcook the salmon — it’s done when it flakes easily. For meal prep, store components separately and assemble just before serving. Add arugula or rocket for a fresh base and a sprinkle of pumpkin seeds for crunch.

Nutrition

Calories: 580kcalCarbohydrates: 35gProtein: 40gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gCholesterol: 95mgSodium: 460mgPotassium: 1180mgFiber: 7gSugar: 8gVitamin A: 200IUVitamin C: 8mgCalcium: 70mgIron: 3.4mg
Keyword 20 minute meal, beetroot salad, high protein dinner, mustard glazed salmon, salmon with lentils
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