A light and vibrant healthy fish dish from the BBC Good Food Guide with earthy beetroot and lentils, served with basil, rocket and sweet grilled salmon. This recipe is perfect for those hot summer nights and only 560 calories per portion.
Prep time: 15 minutes
Cooking time: 10 minutes

(Serves 2)

l Zest and juice of 1 lemon
l 2 tsp wholegrain mustard
l 1 tbsp clear honey
l 2 skinless salmon fillets
l 2 tsp rapeseed oil
l 5 sliced spring onions
l 175g cooked beetroot (not in vinegar), diced
l 250g pack ready-to-eat puy lentils
l 10 basil leaves
l 2 big handfuls of rocket salad


1. Turn the grill to high and line a baking tray with foil.
2. Mix the lemon zest and juice, mustard and honey in a bowl.
3. 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.
4. Meanwhile, heat the oil in a wok and cook the spring onions and beetroot.
5. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 minutes to heat through.
6. Tip into a bowl and toss with the remaining dressing, the basil and rocket.
7. Serve with the salmon and garnish.

Salmon is in many ways the chicken of the fish world – an ingredient you can serve in many different ways and therefore match with a number of different wines.
That said it is one of the richest fish, therefore a natural candidate to pair would be a medium-to-full-bodied white wine such as a Chardonnay, a classic like crisp New Zealand Oyster Bay works incredibly well here. Serve ice cold.
But because salmon is a meaty fish if you grill or char, like in this recipe, you can actually pair it with a dry red. Pinot Noir is a great match but a Gamay works very well too. If you prefer white – you could try a dry, semi-sweet white like Pinot Gris if Chardonnay is not your cup of tea.