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Miso roast salmon, lentil & pomegranate salad

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

Miso roast salmon, lentil & pomegranate salad

Name: Miso roast salmon, lentil & pomegranate salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 80g dried puy lentils; 1 tsp miso paste; 2 tsp finely grated ginger; 1 garlic clove finely grated; 1 lime zested and juiced; 1 tsp olive oil; ½ tsp black/white sesame seeds; 2 x 150g skinless wild salmon fillets; 1 tsp apple cider vinegar; 2 carrots cut into fine strips with a julienne peeler or knife; 60g pomegranate seeds; 3 spring onions finely sliced; handful fresh coriander chopped

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.7 out of 5.14 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

80g dried puy lentils
1 tsp miso paste
2 tsp finely grated ginger
1 garlic clove

finely grated
1 lime

zested and juiced
1 tsp olive oil
½ tsp black/white sesame seeds
2 x 150g skinless wild salmon

fillets
1 tsp apple cider vinegar
2 carrots

cut into fine strips with a julienne peeler or knife
60g pomegranate seeds
3 spring onions

finely sliced
handful fresh coriander

chopped

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Nutrition: Per serving

kcal503
fat20g
saturates4.1g
carbs27g
sugars11g
fibre10g

high
protein47g

high
salt0.6g

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.

Recipe from Good Food magazine, September 2018

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A star rating of 4.7 out of 5.14 ratings

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