Sumac and olive oil-roasted salmon with spiced carrot salad
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.
- 1 whole side salmonskin on
- olive oil
- ½ tsp sea salt
- 2 tsp sumac
- 150ml natural yoghurt
- ½ clove garliccrushed
- a small bunch dillchopped
SPICED CARROT SALAD
- 150g pearled spelt
- 500g carrotspeeled and shredded in a food processor
- 400g tin chickpeasrinsed and drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 2 lemonsjuiced
- a large bunch flat-leaf parsleychopped
- a large bunch mintchopped
Nutrition: per serving
- kcal425
- fat20.8g
- carbs23.3g
- fibre6.6g
- protein32.8g
- salt0.07g
Method
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.
