Maple Glazed Salmon with Hazelnut, Fetta & Baby Beetroot Salad
- Prep time: 30 minutes
- Calories: 559
- 30 g of Maple Salmon Marinade
- 2 of Salmon Fillets (Skinless)
- 1 400g Pack of Lentils
- 50 g of Fetta Cheese
- 30 g of Hazelnuts
- 1 75g Pack of Rocket & Baby Spinach
- 150 g of Baby Red Beetroot
- 1⁄2 Tbsp of Dijon Honey Mustard
Cook & Peel Beetroot: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 into wedges.
Marinate Salmon:Meanwhile, pat dry salmon with 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 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.
Toast Hazelnuts:While salmon is cooking, place hazelnuts in a small pan or pot 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.
Prepare Salad:Drain and rinse the lentils. In a bowl, combine 1⁄2 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) and a little olive oil over the salad and toss to combine.
You Plate It:Divide salad among plates and top with salmon. Enjoy!