Orange-glazed salmon with beetroot, chorizo and lentils recipe
A flavour-packed one-pot dish that's easy to throw together and combines sticky citrus salmon with salty chorizo, earthy beetroot and wholesome lentils. A great dinner for one or two any night of the week.
See method- Serves 2
- 40 mins to cook
- 709 calories / serving
- Dairy-free
Ingredients
- 2 raw beetroot, peeled and cut into thin wedges
- 1 large red onion, sliced into thin wedges
- 1/2 x 130g pack diced chorizo
- 1 tbsp olive oil
- 2 tbsp fine-cut marmalade
- 2 tsp grainy mustard
- 2 salmon fillets
- 1 orange, juiced
- 1 tbsp red wine vinegar
- 250g ready-to-eat puy lentils
- 1 tbsp fresh parsley, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 2700kJ 709.0kcal
- Fat
- 35g
- Saturates
- 9g
- Sugars
- 24g
- Salt
- 2.3g
of the Reference intake
Carbohydrate 51.4gProtein 50.4gFibre 12.6g
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- Preheat the oven to gas 6, 200°C, fan 180°C. In a small roasting tin, toss together the beetroot, red onion, chorizo, half the olive oil and some seasoning. Roast for 15-20 minutes, until the beetroot is almost tender.
- Meanwhile, combine the remaining oil with the marmalade and mustard in a small bowl. Brush half the mixture over the salmon fillets. Mix the remaining half with the orange juice, red wine vinegar and some seasoning.
- Stir the lentils and orange dressing through the roasted beetroot mixture. Sit the glazed salmon fillets on top and roast for a further 10 minutes, or until the fish is cooked through. Scatter over the chopped parsley.
- See more Salmon Recipes
