Miso roast salmon, lentil & pomegranate salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 80g dried puy lentils
- 1 tsp miso paste
- 2 tsp finely grated ginger
- 1 garlic clovefinely grated
- 1 limezested and juiced
- 1 tsp olive oil
- ½ tsp black/white sesame seeds
- 2 x 150g skinless wild salmonfillets
- 1 tsp apple cider vinegar
- 2 carrotscut into fine strips with a julienne peeler or knife
- 60g pomegranate seeds
- 3 spring onionsfinely sliced
- handful fresh corianderchopped
Nutrition: Per serving
- kcal503
- fat20g
- saturates4.1g
- carbs27g
- sugars11g
- fibre10ghigh
- protein47ghigh
- 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.
