Date posted: 22/03/2018

Salmon with houmous, coriander and pomegranate seeds

  • Serves 6
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Salmon large side of
Fresh houmous 200g
Few sprigs of dill and coriander
Pea shoots Handful of
Lemon zest to taste
Pomegranate seeds 2 tbsp
Sea salt pinch of
Olive oil drizzle of
Chickpeas 200g


  1. Oven bake salmon (wrap in foil ,cook on 180 for 20/25 mins, ensure salmon is cooked all the way through before serving. Please note: salmon cooking times will vary in accordance to weight, follow instructions on pack for best results).
  2. Once cooked, set aside to cool.
  3. Spread an even layer of houmous over the cooked side of salmon.
  4. Top houmous with pea shoots, whole cooked chickpeas (tinned is fine), lemon zest, dill, coriander and pomegranate seeds.
  5. To finish sprinkle sea salt and drizzle with olive oil and serve.
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