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

Miso roast salmon, lentil & pomegranate salad

A star rating of 4.7 out of 5.9 ratingsRate
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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

  • 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

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 5.9 ratings
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