Miso roast salmon, lentil & pomegranate salad
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Miso roast salmon, lentil & pomegranate salad

By Sara Buenfeld

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 

  • Prep:10 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 503
  • fat 20g
  • saturates 4g
  • carbs 27g
  • sugars 11g
  • fibre 10g
  • protein 47g
  • salt 0.6g

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 rapeseed oil
  • ½ tsp black/white sesame seeds
  • 2 x 150g skinless wild salmonfillets
  • 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

  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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