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.
Salmon with Beetroot, Lentil & Tarragon Tabbouleh
Hot Smoked Salmon with Roasted Beetroot & Lentil Tabbouleh with tarragon, hazelnuts and horseradish cream.
Prep in 10
High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 20g hazelnuts (Nuts)
- 240g lentils in water (drained) (Lentils, Water, Salt)
- 40g kale
- 1 orange
- 200g raw beetroot
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 10g capers (Water, Salt, Vinegar)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 hot-smoked salmon fillets (skin on) (Fish)
Nutritional Information
Calories: 589
Protein: 48g
Carbs: 37g
Fat: 28g
Salmon with Beetroot, Lentil & Tarragon Tabbouleh
Hot Smoked Salmon with Roasted Beetroot & Lentil Tabbouleh with tarragon, hazelnuts and horseradish cream.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Trim the ends off the beetroot, peel and cut into 6 wedges each. Place on a lined baking tray, drizzle with 1 tsp oil and season with sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- In the meantime, make the lentil salad; remove the tarragon leaves from their stalks and finely chop. Finely chop the coriander. Top and tail the orange. Use a small knife to peel and remove all the pith. Carefully cut out the segments. Roughly chop the capers and the hazelnuts. Drain and rinse the lentils.
- Put all the salad ingredients into a mixing bowl and season to taste with sea salt and black pepper, save a few hazelnuts for garnish!
- Put the almond yoghurt into a small bowl and mix in the horseradish paste. Season with sea salt and black pepper.
- 5 mins before the beetroot is done, add the salmon fillets (skin-side up) and the kale to the baking tray. Add 1 tsp oil and good pinch of salt to the kale and return to the oven, for 5-6 mins, until the kale is crispy and salmon, hot through.
- Mix the crispy kale into the lentil salad. Spoon the horseradish cream onto plates and spoon the salad to the side. Place the hot smoked salmon on top, then sprinkle over the remaining hazelnuts.
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