Herby Tahini and Pomegranate Salmon

with Glazed Carrots

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Instructions

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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.

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2 Boil carrots

Meanwhile, peel and slice the carrots. Bring a pan of water to a boil and cook the carrots for 8-10 min until tender, then drain. Chop the fresh corianderparsley and mint leaves. Roughly chop the almond flakes (see pro tip). Combine the almond flakes and the chopped herbs in a bowl.

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3 Prep toppings

Combine the tahini and measured water with 2/3/4 Tbsp of lemon juice. Halve the pomegranate. Hold each pomegranate half over a large bowl, seeds facing down and hit the skin with a wooden spoon, squeezing a little to release the seeds.

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4 Glaze carrots

Heat a pan over a medium heat with the salted 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.

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5 Finish

Spread the tahini sauce over the cooked salmon. Top with the almond and herb mix. Sprinkle with a pinch of sumac powder.

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6 Serve

Divide the pomegranate salmon amongst plates. Drizzle with the pomegranate molasses. Top with the pomegranate seeds. Serve the glazed carrots on the side.

Tips for fussy eaters

Season their salmon with salt only. Serve with mashed potatoes and glazed carrots.

Pro tip

For an even more fragrant crust, toast the almond flakes in a hot, dry pan first.

Enjoy this juicy salmon bake packed with Middle Eastern flavours!

Cooking Time: 30 min

Cals 800 · Prot 47 · Carbs 45 · Fat 46

Gluten-Free

Ingredients

Number of people

For salmon

Skinless salmon fillet 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 30 Grams
Tahini 30 Grams
Water 30 ML
Lemon 1 Piece
Pomegranate 1 Piece
Sumac 2 Grams
Pomegranate molasses 20 Grams

For carrots

Carrot 3 Piece
Salted butter 20 Grams
Honey 15 Grams
Salt 0.5 Tsp

Enjoy this juicy salmon bake packed with Middle Eastern flavours!

Cooking Time: 30 min

Cals 800 · Prot 47 · Carbs 45 · Fat 46

Gluten-Free

Instructions

photo

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.

photo

2 Boil carrots

Meanwhile, peel and slice the carrots. Bring a pan of water to a boil and cook the carrots for 8-10 min until tender, then drain. Chop the fresh corianderparsley and mint leaves. Roughly chop the almond flakes (see pro tip). Combine the almond flakes and the chopped herbs in a bowl.

photo

3 Prep toppings

Combine the tahini and measured water with 2/3/4 Tbsp of lemon juice. Halve the pomegranate. Hold each pomegranate half over a large bowl, seeds facing down and hit the skin with a wooden spoon, squeezing a little to release the seeds.

photo

4 Glaze carrots

Heat a pan over a medium heat with the salted 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.

photo

5 Finish

Spread the tahini sauce over the cooked salmon. Top with the almond and herb mix. Sprinkle with a pinch of sumac powder.

photo

6 Serve

Divide the pomegranate salmon amongst plates. Drizzle with the pomegranate molasses. Top with the pomegranate seeds. Serve the glazed carrots on the side.

Tips for fussy eaters

Season their salmon with salt only. Serve with mashed potatoes and glazed carrots.

Pro tip

For an even more fragrant crust, toast the almond flakes in a hot, dry pan first.

Ingredients

Number of people

For salmon

Skinless salmon fillet 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 30 Grams
Tahini 30 Grams
Water 30 ML
Lemon 1 Piece
Pomegranate 1 Piece
Sumac 2 Grams
Pomegranate molasses 20 Grams

For carrots

Carrot 3 Piece
Salted butter 20 Grams
Honey 15 Grams
Salt 0.5 Tsp
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