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Orange-glazed salmon with beetroot, chorizo and lentils recipe

Orange-glazed salmon with beetroot, chorizo and lentils recipe

15 ratings

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
  • 709 calories / serving
  • Dairy-free


  • 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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    35g 50%
  • Saturates

    9g 47%
  • Sugars

    24g 26%
  • Salt

    2.3g 39%

of the reference intake
Carbohydrate 51.4g Protein 50.4g Fibre 12.6g


  1. 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.
  2. 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.
  3. 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.

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