Hot-smoked salmon, lentil & pomegranate salad

No-cook, no-effort, but you won’t miss out on flavour with this vibrant supper for two

  • Prep:15 mins
    Plus marinating
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 382
  • fat 18g
  • saturates 3g
  • carbs 31g
  • sugars 13g
  • fibre 11g
  • protein 27g
  • salt 3.19g


  • 2 tbsp extra-virgin olive oil
  • juice ½ lemon
  • 1 garlic clove, finely chopped
  • 2 tbsp roughly chopped tarragon
  • 1 tsp clear honey
  • 1 small red onion, thinly sliced
  • 400g can Puy lentils, rinsed and drained
  • 140g hot-smoked salmon
  • 20g pack flat-leaf parsley, leaves picked
  • 1 pomegranate, seeds removed
  • toasted pitta bread, to serve


Make it meaty
Make the salad as before, leaving out the salmon and swapping the tarragon for mint. Mix 2 tsp harissa with 2 tbsp yogurt and use to marinate 2 slashed, skinless chicken breasts for 10 mins. Grill the chicken for 4-6 mins on each side, then serve with the salad.


  1. Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season. Toss in the red onion and lentils and set aside to marinate for 10 mins.

  2. Break the salmon into large flakes and fold into the salad with the parsley and pomegranate. Serve with toasted pitta.

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