Photo of Ginger salmon with spicy spinach dhal by WW

Ginger salmon with spicy spinach dhal

Points® value
Total Time
45 min
20 min
25 min
This is a really good weekday meal for when you are busy. You can pre-cook the lentils, then just put the salmon in the oven when you are ready!


Root Ginger

50 g, peeled and grated


3 clove(s), grated

Mustard Seeds

1 tablespoon(s), level

Salmon, raw

4 fillet(s), medium

Split Red Lentils, dry

300 g, rinsed

Cumin seeds

1 teaspoon(s), level

Olive Oil

½ tablespoon(s)


1 medium, finely chopped

Chilli, green or red

1 individual, green, deseeded and finely chopped


2 clove(s), finely chopped

Garam Masala

1 tablespoon(s), level


1 teaspoon(s)


4 large, finely chopped


260 g, young leaf


  1. Mix the ginger and garlic with 1 tbsp water to make a paste. Add the mustard seeds and a pinch of salt and stir to combine. Spread the paste over the salmon and marinate in the fridge for at least 1 hour.
  2. To make the dhal, bring a large pan of water to the boil, add the lentils and simmer for 20-25 minutes until tender. Drain.
  3. While the lentils are cooking, dry fry the cumin seeds over a medium heat until they start to pop. Remove from the pan and set aside. Add the oil to the pan and fry the onion over a medium-low heat for 5 minutes until soft. Add the chilli and garlic and cook for 2 minutes, before adding the garam masala and turmeric.
  4. Return the toasted cumin seeds to the pan and cook the mixture for 2-3 minutes. Remove from the heat and stir into the lentils, with the tomatoes and spinach.
  5. Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with greaseproof paper and top with the salmon fillets. Bake for 12-15 minutes until the salmon is opaque. Serve with the spicy lentil dhal.