HEALTHY HEART
Aim to eat oily fish once a week – wild salmon is a good choice if you prefer a milder flavour
A salad that’s packed with omega-3
Miso roast salmon, lentil & pomegranate salad
FIBRE 5-A-DAY 2 OF OMEGA 3
SERVES 2 PREP 10 mins COOK 20 mins EASY
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 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
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, juice of half the lime, oil and sesame seeds. Put the salmon 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, lime juice and zest, vinegar, carrots, pomegranate, onions and coriander. Drain the lentils and toss into the salad. Divide between plates and add the salmon.
GOOD TO KNOW healthy • fibre • iron • omega 3 •
2 of 5-a-day
PER SERVING 503 kcals • fat 20g • saturates 4g • carbs 27g • sugars 11g • fibre 10g • protein 47g • salt 0.6g