Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Sumac and olive oil-roasted salmon with spiced carrot salad
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- 1 whole side salmon, skin on
- olive oil
- ½ tsp sea salt
- 2 tsp sumac
- 150ml natural yoghurt
- ½ clove garlic, crushed
- a small bunch dill, chopped
SPICED CARROT SALAD
- 150g pearled spelt
- 500g carrots, peeled and shredded in a food processor
- 400g tin chickpeas, rinsed and drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 2 lemons, juiced
- a large bunch flat-leaf parsley, chopped
- a large bunch mint, chopped
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.
