Sumac and olive oil-roasted salmon with spiced carrot salad

Name: Sumac and olive oil-roasted salmon with spiced carrot salad
Total time: 40 min
Yield: 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; 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

Published: October 8, 2015 at 7:47 PM

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Serves 8

Easy

Total time: 40 mins

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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.

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Ingredients

Nutrition

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

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.

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

Ham With Pedro Ximenez, Fig And Almond Crust Recipe

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