Maple Glazed Salmon with Hazelnut, Fetta & Baby Beetroot Salad

Cook & Peel Beets:

Preheat oven to 200°C. Heat a pot of salted water to boiling on high. Add the beetroot and cook for about 20 minutes, or until tender when pierced with a fork. Drain thoroughly and transfer to a bowl. When cool enough to handle, using a paper towel and your fingers, gently rub the skins off the cooked beetroot. Slice the peeled beetroot.

Marinade Salmon:

Pat dry salmon with a paper towel, place in a shallow bowl or dish and add marinade; turning to coat. Place in the fridge for 10 minutes to develop the flavours.

Cook Salmon:

Place the salmon on a lined tray. Pour over remaining marinade. Cook for about 8 to 10 minutes or until salmon caramelises and is cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Toast Hazelnuts:

Place hazelnuts in a small pan or pot over medium-low heat. Toast until fragrant and golden brown, stirring continuously, 3 to 4 minutes. Remove from heat and roughly chop.

Prepare Salad:

Drain and rinse the lentils. In a bowl, combine the ½ can lentils (or as much as desired), sliced beetroot, 2 handfuls of spinach and rocket, toasted hazelnuts and fetta (crumble as you add). Drizzle honey mustard (using as much as desired) over the salad, toss to combine.

You Plate It:

Divide salad among plates. Top with salmon. Enjoy!