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Photo of Salmon, lentil & feta salad by WW

Salmon, lentil & feta salad

5
Points® value
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, finely diced

Pomegranate

125 g, seeds

Pine nuts

3 tablespoon(s), toasted

Light feta cheese

75 g, crumbled

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.

Notes

Top each portion with 1 tablespoon 0% fat natural Greek yogurt for no additional SmartPoints.

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