Ingredients
- 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
SPICED CARROT SALAD
- 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
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.
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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.
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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.
Nutritional Information
- Kcals 425
- Fat 20.8g
- Carbs 23.3g
- Fibre 6.6g
- Protein 32.8g
- Salt 0.07g