Miso roast salmon, lentil & pomegranate salad

• dried puy lentils↗80g g
• miso paste↗1 tsp tsp
• finely grated ginger2 tsp tsp
• garlic clove↗1

  finely grated

• lime↗1

  zested and juiced

• olive oil↗1 tsp tsp
• black/white sesame seeds½ tsp tsp
• skinless wild salmon↗2 x 150g g

  fillets

• apple cider vinegar↗1 tsp tsp
• carrots↗2

  cut into fine strips with a julienne peeler or knife

• pomegranate seeds↗60g g
• spring onions↗3

  finely sliced

• corianderhandful fresh

  chopped

Step-by-step instructions

1. 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. 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.