Salmon, lentil & feta salad
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This is flavoured with za’atar – a spice mix you can find in most supermarkets.
Ingredients
Salmon, raw
4 fillet(s), medium
Green or Brown Lentils, cooked
2 can(s), large, drained
Cucumber
1 individual, extra large
Pomegranate
125 g
Pine nuts
3 tablespoon(s)
Light feta cheese
75 g
Dill, Fresh
1 tablespoon(s)
Rocket
20 g
Olive Oil
1 tablespoon(s)
Lemon Juice, Fresh
45 ml
Za'atar seasoning
1 teaspoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the salmon on a large sheet of baking paper, then fold over the edges to form a parcel. Transfer to a baking sheet, then bake for 12-15 minutes. Set aside to cool then flake into large chunks.
2
Meanwhile, in a large bowl, combine the lentils with the cucumber, pomegranate seeds, pine nuts, feta, dill and rocket.
3
In a small jug, whisk together the oil, lemon juice and za’atar. Season and then drizzle over the lentil salad. Toss to combine, then stir through the salmon chunks.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.