When you’re trying to be healthy it’s hard to find things that are simple but still taste great, but this healthy dinner recipe is just that. Salmon is a great source of omega-3 fatty acids that are great for heart health and when paired with carrot and courgette, it makes for a really healthy dish that is just full of vitamins and minerals.
What’s more, this dish is ready in just 30 minutes, so it’s a great week night salmon recipe to fill you up.
HOW TO MAKE FLAKED SALMON WITH SPICY POMEGRANATE NOODLES
The Extra Virgin Kitchen by Susan Jane White (£21; Gill & Macmillan)
Method
- Preheat the oven to 200C, 400F, gas 6.
- Prepare the salmon by wrapping the fillets in a parcel of tinfoil and drizzle with the oil. Make sure there's lots of space above the fillets - it's more like a tent than a parcel. They steam in their own juices this way.
- Transfer the tent of salmon onto a baking tray and roast for 10-15 minutes, depending on how big the fillets are. Check by pulling the flesh apart. If they're not done, just reseal your tent and pop them in the oven again.
- While the salmon is cooking, spiralise the carrot and courgette. In a separate bowl, beat together the remaining ingredients to make your spicy dressing. Toss through your spiralised noodles and divide between 2 bowls. When the salmon is done to your liking, flake the flesh over each bowl of noodles, then sprinkle over the pomegranate seeds.
Ingredients
- 2 fillets organic salmon or wild trout
- drizzle of extra virgin raw coconut oil
- 1 large carrot
- 1 medium courgette
- 2 tbsp pomegranate molasses
- 2 tbsp almond butter
- 2 tbsp cold-pressed toasted sesame oil
- 1 tbsp tamari
- 1 small garlic clove, crushed
- pinch of cayenne pepper
- handful of pomegranate seeds, to garnish
Top Tip for making Flaked Salmon with Spicy Pomegranate Noodles
When you've become familiar with this method of cooking, crank it up another level by adding smashed lemongrass, maple syrup, chilli, cumin, kaffir lime leaves or whatever tickles your appetite on any given evening.
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom Published
-
Flaked Salmon with Spicy Pomegranate Noodles
By Woman and Home Published
-
Roast coconut chicken
Spring wouldn’t be the same without a roast this coconut chicken recipe is full of Asian flavours
By Samuel Goldsmith Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Forget winter, Zara Tindall's super-chic outfit is one everyone will want to replicate for spring
Zara Tindall nails casual dressing for an event at the Bahrain Grand Prix
By Lauren Hughes Published
-
Duchess Sophie’s voluminous golden ponytail is the spring/summer up-do that we’re recreating
The Duchess of Edinburgh pulls off a ponytail in such an elegant way and it's a style that can see you through from day to night
By Emma Shacklock Published
-
Duchess Sophie's standout stripes and ultra wide-leg trousers are the easy spring staples we're shopping
Duchess Sophie combined vibrant stripes with wide-leg trousers to create a winning spring style combination
By Emma Shacklock Published