Mustardy salmon with beetroot lentils

Ingredients

• 2 tbsp olive oil
• 1 tbsp wholegrain mustard
• ½ tsp honey
• 2 salmon fillets
• 250g pouch ready-cooked puy lentils
• 250g pack ready-cooked beetroot, cut into wedges
• 2 tbsp crème fraîche
• 1 small pack dill, roughly chopped
• 1-2 tbsp capers
• ½ lemon, zested and cut into 2 wedges to serve
• 2 tbsp pumpkin seeds, toasted
• rocket, to serve (optional)

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