Miso roast salmon, lentil & pomegranate salad served on a plate

Miso roast salmon, lentil & pomegranate salad

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(2 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 2

Try our salmon, lentil and pomegranate salad for a nutrient-packed supper. It's high in fibre and iron and delivers two of your five-a-day 

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal503
  • fat20g
  • saturates4g
  • carbs27g
  • sugars11g
  • fibre10g
  • protein47g
  • salt0.6g
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Ingredients

  • 80g dried puy lentils
  • 1 tsp miso paste
  • 2 tsp finely grated ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, finely grated
  • 1 lime, zested and juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • ½ tsp black/white sesame seeds
  • 2 x 150g skinless wild salmon fillets
    Salmon

    Salmon

    sam-on

    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • 1 tsp apple cider vinegar
  • 2 carrots, cut into fine strips with a julienne peeler or knife
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 60g pomegranate seeds
  • 3 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful fresh coriander, chopped

Method

  1. Heat oven to 200C/180C fan/gas 6. Cook the lentils in a pan of boiling water for 20 mins until tender. Meanwhile, mix the miso paste with 1 tsp of the ginger, the garlic, half the lime juice, the oil and sesame seeds. Put the salmon fillets on a foil-lined baking tray and spread 1 tbsp of the miso mixture over them. Roast for 10-12 mins until cooked through.

  2. Tip the rest of the miso mixture into a bowl with the remaining ginger and lime juice. Add the lime zest, vinegar, carrots, pomegranate, onions and coriander. Drain the lentils and toss into the salad. Divide between two plates and add the salmon.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Gail McCarthy
22nd Apr, 2019
What type is miso paste is this recipe calling for? White (mild) miso or red (stronger) miso?
goodfoodteam's picture
goodfoodteam
25th Apr, 2019
Thanks for your question. You can use whichever you have or prefer.
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