How To Make Miso Roast Salmon, Lentil & Pomegranate Salad
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Serves:
Ingredients
- 4 salmon fillets
- 4 tbsp miso paste
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cups cooked lentils
- 1 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a small bowl, mix together the miso paste, soy sauce, and honey.
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Place the salmon fillets on a baking sheet lined with parchment paper. Spread the miso mixture over the top of each fillet.
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Roast the salmon in the preheated oven for 15-20 minutes, or until cooked through and slightly caramelized on top.
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In a large bowl, combine the cooked lentils, pomegranate seeds, chopped parsley, olive oil, salt, and pepper. Toss to coat everything evenly.
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Divide the lentil mixture among 4 plates and top each with a roasted salmon fillet.
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Serve the miso roast salmon, lentil & pomegranate salad immediately.
Nutrition
- Calories : 350kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 62mg
- Sodium : 951mg
- Total Carbohydrates : 27g
- Dietary Fiber : 6g
- Sugar : 11g
- Protein : 34g
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