Sumac and olive oil-roasted salmon with spiced carrot salad recipe

Sumac and olive oil-roasted salmon with spiced carrot salad

  • serves 8
  • Easy

Christmas is a time when sides of salmon can often be picked up on special offer. In any case cooking a whole side is much cheaper than buying 8 separate pieces.



  • salmon 1 whole side, skin on
  • olive oil
  • sea salt ½ tsp
  • sumac 2 tsp
  • natural yoghurt 150ml
  • garlic ½ clove, crushed
  • dill a small bunch, chopped


  • pearled spelt 150g
  • carrots 500g, peeled and shredded in a food processor
  • chickpeas 400g tin, rinsed and drained
  • ground cumin 1 tsp
  • smoked paprika 1 tsp
  • olive oil 1 tbsp
  • lemons 2, juiced
  • flat-leaf parsley a large bunch, chopped
  • mint a large bunch, chopped


  • Step 1

    To make the salad, simmer the spelt in salted water until it is tender but still a bit nutty. Drain really well then tip it into a large bowl. Add all the other ingredients except the herbs and toss together. Season really well.

  • Step 2

    Heat the oven to 220C/fan 200C/gas 7. Put the salmon skin-side down on an oiled baking tray with a lip. Spoon 3 tbsp olive oil over the salmon then sprinkle over the sea salt and sumac. Roast for 15-20 minutes until the salmon is just cooked, then rest for 5 minutes.

  • Step 3

    Add the herbs to the salad and toss again. Mix the yoghurt with the garlic and dill. Serve the salmon with salad and yoghurt.

Check out our best ever Christmas recipe for 'anything but turkey' here

Ham With Pedro Ximenez, Fig And Almond Crust Recipe

Nutritional Information

  • Kcals 425
  • Fat 20.8g
  • Carbs 23.3g
  • Fibre 6.6g
  • Protein 32.8g
  • Salt 0.07g