Grilled salmon with honey mustard and Puy lentils

Treat yourself to the delicious taste of grilled honey mustard salmon with Puy lentils, a perfect dish that combines a light and vibrant mix of ingredients. This recipe enriches the earthy and bold flavors of beetroot and lentils, creating wonderful harmony on your plate.

Each bite of this exquisite dish is enhanced by the freshness of basil and arugula, adding a touch of aromatic deliciousness to your palate. The star of the show is the sweet and juicy grilled salmon, cooked to perfection and contrasting beautifully with the other ingredients.

With its rich mix of flavors and textures, this dish is not only a feast for the senses but also a nutritious and filling meal. Whether you’re planning a romantic dinner or looking to impress guests, this Grilled Honey Mustard Salmon with Puy Lentils is sure to be a crowd pleaser!


  • Zest and squeeze 1 lemon
  • 2 tsp whole grain mustard
  • 1 tbsp clear honey
  • 2 skinless salmon fillets
  • 2 tsp rapeseed oil
  • 5 spring onions, sliced
  • 175g cooked beetroot (not in vinegar), diced
  • 250g pack of ready-to-eat Puy lentils
  • 10 basil leaves
  • 2 large handfuls of arugula


[{“title”:”Make it different”,”body”:”

Omit the salmon in the recipe and replace with 4 mackerel fillets, adding 1 segmented orange to the rocket salad. (Nutrition per serving: 555 kcals, protein 39g, carbs 51g, fat 23g, sat fat 4g, fibre 12g, sugar 24g, salt 1.8g). 

“,”summary”:””},{“title”:”Choose natural fats”,”body”:”

Our nutritionist Kerry Torrens says:  “The natural fats found in oily fish (salmon, trout, tuna, sardines and mackerel), as well as raw nuts, seeds and olives, are the most beneficial to your diet. Choose good-quality cold-pressed oils for dressings and drizzles, but don’t cook with them because high temperatures can cause these delicate oils to lose their nutritional value. Cook with rapeseed oil instead, which is stable at high temperatures.”


Preparation steps

  1. Set the grill to the highest setting.
  2. Line a baking sheet with foil.
  3. Mix together lemon zest and juice, mustard and honey.
  4. Place the salmon on the tray.
  5. Brush the salmon with some of the dressing.
  6. Grill the salmon for 5-7 minutes – no need to turn it over until it flakes easily when tested with a knife.
  7. Meanwhile, heat the oil in the wok.
  8. Fry spring onions and beetroot in the heated oil.
  9. Add the lentils to the wok with 4 tablespoons of water.
  10. Cover the pan and let it heat for 2 minutes.
  11. Place the lentils in a bowl.
  12. Mix the lentils with the remaining dressing, basil and arugula.
  13. Serve the lentils with the grilled salmon.

Nutritional Information

Equipment and tools

To prepare the grilled salmon with honey mustard and Puy lentils recipe you will need:

  • Grill or barbecue for cooking salmon
  • Sharp knife for cutting spring onions and dicing beetroot
  • Cutting board for food preparation
  • Frying pan for heating the lentils

Allergen information

This recipe for Grilled Honey Mustard Salmon with Puy Lentils contains the following allergens:

  • Fish (salmon, mackerel)

Storage and leftovers

If you have leftovers from the Grilled Salmon with Honey Mustard and Puy Lentils recipe, you can store them in an airtight container in the refrigerator. For optimal freshness, they should be consumed within 2-3 days.

Please note that reheating the salmon may result in a change in texture. It is therefore recommended to consume it cold or at room temperature. If necessary, warm the lenses separately.

Health Benefits of Grilled Honey Mustard Salmon with Puy Lentils

The Grilled Honey Mustard Salmon with Puy Lentils recipe is not only delicious but also offers numerous health benefits. Let’s take a closer look at the ingredients and their nutritional value:


Lemon zest and juice are added to the dish, providing a bright and tangy flavor. Lemons are an excellent source of vitamin C, which is essential for a healthy immune system. In addition, they contain antioxidants and can support digestion.

Whole grain mustard

Whole grain mustard provides a unique texture and a spicy kick. Mustard seeds are rich in antioxidants and contain compounds that may have anti-inflammatory properties.

Clear honey

Clear honey adds a touch of sweetness to balance the savory flavors. Honey has antibacterial properties and can help soothe a sore throat. However, due to its high sugar content, it should be consumed in moderation.


Salmon is the star of this dish and is packed with essential nutrients. It is an excellent source of high-quality protein, essential for muscle growth and repair. Salmon is also rich in omega-3 fatty acids, which are thought to have numerous health benefits, including reducing inflammation and improving heart health.

rapeseed oil

Canola oil is used to cook salmon and offers a healthier alternative to other cooking oils. It is low in saturated fat and high in monounsaturated fats, which may promote heart health. In addition, rapeseed oil contains omega-3 fatty acids and vitamin E.

spring onions

Spring onions or scallions provide a mild onion flavor. They are a good source of vitamins A and C as well as fiber.


The cooked beets used in this recipe provide vibrant color and a sweet, earthy flavor. Beetroot is rich in antioxidants, fiber and essential minerals. It can help lower blood pressure and improve exercise performance.

Puy lentils

Puy lentils are a type of green lentil with a strong and nutty taste. They are an excellent source of plant-based protein, fiber, and various vitamins and minerals. Lentils are known for their cholesterol-lowering effects and can support healthy digestion.

Basil leaves

Basil leaves enhance the flavor and add a touch of freshness to the dish. They are rich in antioxidants and have anti-inflammatory properties.


Two large handfuls of arugula, also known as arugula, are included in the recipe. Arugula is a leafy green vegetable that is low in calories but rich in vitamins A, C and K. It is a great source of antioxidants and can help improve digestion.

Do it differently

If you want some variety, you can leave out the salmon and replace it with four mackerel fillets. In addition, the addition of orange pieces to the arugula salad adds a delicious touch. This option provides approximately 555 calories per serving, with 39g protein, 51g carbohydrates, 23g fat, 4g saturated fat, 12g fiber, 24g sugar and 1.8g salt.

Choose natural fats

Our nutritionist Kerry Torrens recommends opting for natural fats found in oily fish, raw nuts, seeds and olives. These types of fats provide the greatest benefits to your diet. When it comes to dressings and dressings, choose good quality cold-pressed oils. However, avoid using these delicate oils for cooking as high temperatures can affect their nutritional value. Instead, cook with stable canola oil that can withstand high temperatures.

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