zoom Cumin-spiced salmon with lentil & spinach pilaf

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    Cumin-spiced salmon with lentil & spinach pilaf

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    Cumin-spiced salmon with lentil & spinach pilaf

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    1½ tbsp sunflower oil
    2 onions, sliced
    ½ tsp ground cinnamon
    ½ tsp ground allspice
    250g pack microwaveable brown basmati rice
    400g can lentils, drained and rinsed
    115g pack baby spinach
    480g pack 4 Scottish salmon fillets
    ½ tsp ground cumin
    125g pack pomegranate seeds
    120g fat free Greek yogurt 


    1. Warm 1 tbsp oil in a large frying or saucepan over a medium heat. Add the onions and a pinch of salt, cover and fry for 5 minutes, then fry for another 10 minutes uncovered until golden. Stir in the cinnamon and allspice and cook for another 2 minutes, then stir in the rice, lentils and 3 tbsp water. Stir gently until piping hot. Take off the heat and fold through the spinach until wilted.

    2. Meanwhile, preheat the grill to high. Arrange the salmon fillets on a foil-lined baking tray and brush the tops with the remaining ½ tbsp oil. Sprinkle with the cumin, season and grill for 10 minutes so the fish is cooked through, opaque and will flake easily with a fork.

    3. Divide the pilaf between4 plates. Top with the roughly flaked salmon and pomegranate seeds. Serve with spoonfuls of yogurt.

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