Maple Glazed Salmon with Hazelnuts, Fetta & Baby 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.

Tip! Don't forget to wash your hands and the board right after peeling and slicing to prevent staining!

Place salmon in a shallow bowl and add marinade, turning to coat. Place in the fridge for 10 minutes to develop the flavours.

Tip! Leave the salmon in the marinade for as long as possible - the longer the marination time, the more the flavours develop.

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.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

While salmon 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.

Tip! Nuts cook and burn easily, so keep them moving in the pan to ensure even browning. Set a timer if you have to!

Drain and rinse the lentils. In a bowl, combine half the can of 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) and a little olive oil over the salad and toss to combine.

Tip! Use extra virgin olive oil if you have it.

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.

Tip! Don't forget to wash your hands and the board right after peeling and slicing to prevent staining!

Place salmon in a shallow bowl and add marinade, turning to coat. Place in the fridge for 10 minutes to develop the flavours.

Tip! Leave the salmon in the marinade for as long as possible - the longer the marination time, the more the flavours develop.

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.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

While salmon 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.

Tip! Nuts cook and burn easily, so keep them moving in the pan to ensure even browning. Set a timer if you have to!

Drain and rinse the lentils. In a bowl, combine half the can of 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) and a little olive oil over the salad and toss to combine.

Tip! Use extra virgin olive oil if you have it.

Divide salad among plates and top with salmon. Enjoy!