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.
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.