Roasted salmon, lentil & beetroot salad

Preheat the oven to 220ºC, gas mark 7. Put the lentils in a large pan and cover with cold water. Bring to the boil, then simmer vigorously for 15-20 minutes, or until tender. Meanwhile, slice the beetroot and shallot into 0.3cm rounds. Toss into a roasting tin with 1 tbsp oil and roast for 15 minutes, until tender.

Mix ½ the lemon juice with the soured cream, horseradish and 1 tbsp dill in a bowl to make a dressing. Season and set aside.

Drain the lentils and stir into the roasting tin, along with the remaining ½ tbsp oil. Spread everything out, sit the salmon fillets on top and season well. Mix together the honey, capers and remaining lemon juice, then spoon over the top and roast for a final 10 minutes.

Take the tin from the oven and cool for a couple of minutes. Divide the lentils and beetroot between plates, then scatter with the remaining 1 tbsp dill and the watercress (if using). Flake over the salmon and spoon over the soured cream dressing to serve.