Herby Tahini and Pomegranate Salmon
with Glazed Carrots
Enjoy this juicy salmon bake packed with Middle Eastern flavours!
Cals 830 · Prot 45 · Carbs 66 · Fat 50
Low Carb
Air Fryer
30 min
Enjoy this juicy salmon bake packed with Middle Eastern flavours!
Cals 830 · Prot 45 · Carbs 66 · Fat 50
Low Carb
Air Fryer
Ingredients
Salmon
Skin-on salmon fillet
6*
350 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Olive oil
1 Tbsp
Fresh coriander
15 Grams
Fresh parsley
15 Grams
Fresh mint
10 Grams
Almond flakes
1*2*
30 Grams
Tahini
3*
30 Grams
Water
30 ML
Lemon
1 Piece
Pomegranate
1 Piece
Sumac
2 Grams
Pomegranate molasses
20 Grams
Carrots
Carrot
3 Piece
Butter
4*
20 Grams
Honey
15 Grams
Salt
0.5 Tsp
Allergens
*6 Fish, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3200 / 830 |
| Fats (g) | 50.3 |
| of which saturated (g) | 11.3 |
| Carbohydrates (g) | 66 |
| of which sugars (g) | 31.7 |
| Fibers (g) | 14.7 |
| Proteins (g) | 45.2 |
| Salt (g) | 1.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake salmon
- Preheat the oven to 200°C/180°C fan.
- Portion the salmon.
- Place the salmon fillets onto a lined baking tray.
- Sprinkle with salt and pepper and drizzle with olive oil.
- Bake for 15 min until cooked through but slightly pink in the middle.
Tip! If using an air fryer, preheat to 180°C. Add the salmon fillets to the air fryer basket with a drizzle or spray of oil. Air fry for 10-12 min or until cooked to your liking.
2 Boil carrots
- Meanwhile, peel and slice the carrots.
- Bring a pan of water to a boil.
- Cook the carrots for 8-10 min until tender, then drain.
- Chop the fresh coriander, parsley and mint leaves.
- Roughly chop the almond flakes.
- Combine the almond flakes and the chopped herbs in a bowl.
Tip! For an even more fragrant crust, toast the almond flakes in a hot, dry pan first.
3 Prep toppings
- Combine the tahini and measured water with 2 Tbsp of lemon juice.
- Halve the pomegranate.
- Hold each pomegranate half over a large bowl, seeds facing down.
- Hit the skin with a wooden spoon, squeezing a little to release the seeds.
4 Glaze carrots
- Heat a pan over a medium heat with the butter.
- Add the drained carrots and the honey.
- Cook, stirring, for 4-5 min until the carrots are glazed.
- Season with a pinch of salt and keep warm.
5 Finish
- Spread the tahini sauce over the cooked salmon.
- Top with the almond and herb mix.
- Sprinkle with a pinch of sumac powder.
6 Serve
- Serve the Herby Tahini and Pomegranate Salmon with Glazed Carrots on the side.
- Drizzle with the pomegranate molasses.
- Top with the pomegranate seeds.
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