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

Miso roast salmon, lentil & pomegranate salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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 

  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
kcal503
fat20g
saturates4.1g
carbs27g
sugars11g
high infibre10g
high inprotein47g
salt0.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2018

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    Rating: 4 out of 5.5 ratings

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