The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted Trout & Beetroot Salad with Apple, Lentils & Walnut
Crisp apple, earthy beetroot, sustainably-sourced trout – this light, fresh salad is ideal when you’re squeezed for time. It takes four simple steps and is on the table in 20 mins. Just drizzle with our maple & mustard dressing, fresh dill and walnuts for crunch.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 253g bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 handful of fresh dill
- 20g walnuts (Nuts)
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 unwaxed lemon (use half)
- 80g mixed salad leaves
- 250g pre-cooked beetroot
- 1 apple
- 2 trout fillets (skin on) (Fish)
Nutritional Information
Calories: 649
Protein: 44g
Carbs: 37g
Fat: 35g
Ingredients
- 253g bijoux verts lentils in salted water (use half) (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 1 handful of fresh dill (use half)
- 20g walnuts (use half) (Nuts)
- 1 trout fillet (skin on) (Fish)
- 250g pre-cooked beetroot (use half)
- 1 unwaxed lemon (use a quarter)
- 60g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 80g mixed salad leaves (use half)
- 1 apple (use half)
Nutritional Information
Calories: 673
Protein: 46g
Carbs: 37g
Fat: 37g
Roasted Trout & Beetroot Salad with Apple, Lentils & Walnut
Crisp apple, earthy beetroot, sustainably-sourced trout – this light, fresh salad is ideal when you’re squeezed for time. It takes four simple steps and is on the table in 20 mins. Just drizzle with our maple & mustard dressing, fresh dill and walnuts for crunch.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a sieve & a large bowl
Get started
- Drain and cut the beetroot into 6 wedges, then add to one side of the baking tray and drizzle with 1/2 tsp oil, salt and pepper
- Place the trout, skin-side down, onto the other side of the lined tray and drizzle with 1/2 tsp oil, salt and pepper and roast for 20 mins, until cooked through
Prep time
- Meanwhile, thinly slice the apple. Roughly chop the dill. Drain and rinse the lentils
- Add the apple to the large bowl, along with the juice from half the lemon, half the maple & mustard dressing and half the dill. Toss to combine
Make the salad
- When the trout and veg have 5 mins remaining, toss the lentils through the beetroot and add the walnuts to one corner of the baking tray, then return to the oven for the remaining time
- When ready, add the lentils and beetroot to the large bowl and toss to combine, then add the salad leaves and mix gently
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the salad between plates and top with the trout. Scatter over the walnuts and remaining dill. Drizzle with the remaining maple & mustard dressing and serve with the remaining lemon, cut into wedges
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