Maple Glazed Salmon with Hazelnuts, Fetta and Beetroot Salad

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. Cut the peeled beetroot into wedges.

Place salmon in a shallow bowl and add maple soy​ mix and whole grain mustard turning to coat. Place in the fridge for 10 minutes to develop the flavours.

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

While protein is cooking, place hazelnuts in a small pan over medium-low heat. Toast until fragrant and golden brown, stirring continuously, 3-4 minutes. Remove from heat and roughly chop once cool enough to handle.

Drain and rinse the lentils. In a bowl, combine lentils, sliced beetroot, spinach, toasted hazelnuts and fetta (crumble as you add). Drizzle Dijon honey mustard (using as much as desired) and a little olive oil over the salad and toss to combine.

Divide salad among plates and top with salmon. Enjoy!

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. Cut the peeled beetroot into wedges.

Place salmon in a shallow bowl and add maple soy​ mix and whole grain mustard turning to coat. Place in the fridge for 10 minutes to develop the flavours.

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

While protein is cooking, place hazelnuts in a small pan over medium-low heat. Toast until fragrant and golden brown, stirring continuously, 3-4 minutes. Remove from heat and roughly chop once cool enough to handle.

Drain and rinse the lentils. In a bowl, combine lentils, sliced beetroot, spinach, toasted hazelnuts and fetta (crumble as you add). Drizzle Dijon honey mustard (using as much as desired) and a little olive oil over the salad and toss to combine.

Divide salad among plates and top with salmon. Enjoy!

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. Cut the peeled beetroot into wedges.

Place salmon in a shallow bowl and add maple soy​ mix and whole grain mustard turning to coat. Place in the fridge for 10 minutes to develop the flavours.

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

While protein is cooking, place hazelnuts in a small pan over medium-low heat. Toast until fragrant and golden brown, stirring continuously, 3-4 minutes. Remove from heat and roughly chop once cool enough to handle.

Drain and rinse the lentils. In a bowl, combine lentils, sliced beetroot, spinach, toasted hazelnuts and fetta (crumble as you add). Drizzle Dijon honey mustard (using as much as desired) and a little olive oil over the salad and toss to combine.

Divide salad among plates and top with salmon. Enjoy!

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. Cut the peeled beetroot into wedges.

Place salmon in a shallow bowl and add maple soy​ mix and whole grain mustard turning to coat. Place in the fridge for 10 minutes to develop the flavours.

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

While protein is cooking, place hazelnuts in a small pan over medium-low heat. Toast until fragrant and golden brown, stirring continuously, 3-4 minutes. Remove from heat and roughly chop once cool enough to handle.

Drain and rinse the lentils. In a bowl, combine lentils, sliced beetroot, spinach, toasted hazelnuts and fetta (crumble as you add). Drizzle Dijon honey mustard (using as much as desired) and a little olive oil over the salad and toss to combine.

Divide salad among plates and top with salmon. Enjoy!

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. Cut the peeled beetroot into wedges.

Place salmon in a shallow bowl and add maple soy​ mix and whole grain mustard turning to coat. Place in the fridge for 10 minutes to develop the flavours.

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

While protein is cooking, place hazelnuts in a small pan over medium-low heat. Toast until fragrant and golden brown, stirring continuously, 3-4 minutes. Remove from heat and roughly chop once cool enough to handle.

Drain and rinse the lentils. In a bowl, combine lentils, sliced beetroot, spinach, toasted hazelnuts and fetta (crumble as you add). Drizzle Dijon honey mustard (using as much as desired) and a little olive oil over the salad and toss to combine.

Divide salad among plates and top with salmon. Enjoy!

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. Cut the peeled beetroot into wedges.

Place salmon in a shallow bowl and add maple soy​ mix and whole grain mustard turning to coat. Place in the fridge for 10 minutes to develop the flavours.

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

While protein is cooking, place hazelnuts in a small pan over medium-low heat. Toast until fragrant and golden brown, stirring continuously, 3-4 minutes. Remove from heat and roughly chop once cool enough to handle.

Drain and rinse the lentils. In a bowl, combine lentils, sliced beetroot, spinach, toasted hazelnuts and fetta (crumble as you add). Drizzle Dijon honey mustard (using as much as desired) and a little olive oil over the salad and toss to combine.

Divide salad among plates and top with salmon. Enjoy!