Rise n Fly Nutrition

January 20, 2017

Today's recipe......Salmon! Yum! 


Honey mustard grilled salmon with Puy lentils




zest and juice 1 lemon

2 tsp wholegrain mustard

1 tbsp clear honey

2 skinless salmon fillet

2 tsp rapeseed oil

5 spring onion

, sliced

175g cooked beetroot

 (not in vinegar), diced

250g pack ready-to-eat Puy lentils

10 basil leaf

2 big handfuls Spring Mix




Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey. Put the salmon on the tray, brush with a little of the dressing, then grill for 5-7 mins – there is no need to turn the salmon over until it flakes easily when tested with a knife.

Meanwhile, heat the oil in a wok and cook the spring onions and beetroot. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and spring mix. Serve with the salmon.

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