- Salmon, Lentil & Feta Salad.jpg (44.17 KiB) Viewed 741 times
Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 4
No nutritional information available, but this is a Weight Watchers recipe.
Ingredients
- 4 x 130g (4½oz) salmon fillets
- 2 x 400g (14oz) tins lentils (green or brown), drained
- Cucumber, finely diced
- 125g (4½oz) pomegranate seeds
- 3 tsp toasted pine nuts
- 75g (2½oz) light feta cheese, crumbled
- 1 tbsp fresh dill
- 20g (½oz) rocket
- 1 tbsp olive oil
- 45ml (1½oz) fresh lemon juice
- 1 tsp za'atar
Method
1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the salmon on a large sheet of baking paper, then fold over the edges to form a parcel. Transfer to a baking sheet, then bake for 12 - 15 minutes. Set aside to cool then flake into large chunks.
2. Meanwhile, in a large bowl, combine the lentils with the cucumber, pomegranate seeds, pine nuts, feta, dill and rocket.
3. In a small jug, whisk together the oil, lemon juice and za’atar. Season and then drizzle over the lentil salad. Toss to combine, then stir through the salmon chunks.
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