Course Entrees
Difficulty Easy
Pulse Type Lentils
Recipe Contributed By Healthfully Ever After

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Pomegranate Lentil Salsa and Salmon Flatbread

Prep Time 1 hour
Cook Time 6 minutes


Marinade for Salmon:

  • 1/2 pound salmon
  • 1 tbsp miso paste
  • 2 tbsp mirin
  • 1/4 cup sugar, brown
  • 1 tbsp sherry vinegar
  • 1 tbsp butter
  • 1 tbsp water
  • salt and pepper, (season to preference)


  • 1 cup lentils, green, (cooked)
  • 1/2 cup pomegranate
  • 1/8 cup walnuts, chopped
  • 2 tbsp pomegranate molasses
  • 1 tbsp sherry vinegar
  • 1 tbsp olive oil

Serve with:

  • 2 tbsp parsley, fresh flat leaf
  • 2 tbsp mint, fresh
  • flatbreads, (naan)
  • 1/8 cup coconut cream


  • To make marinade, mix all ingredients in a bowl and pour over salmon in a shallow dish or plastic bag. Allow to marinate in the fridge for at least an hour. While the salmon is in the fridge, mix the salsa in a large bowl and toss ingredients to combine.
  • To cook salmon, place salmon on a foil lined baking sheet and broil for about 6 minutes (depending on how thick your cut of salmon is). To check for doneness, salmon should flake easily with a fork.
  • To plate, add lentil salsa to a large bowl and serve alongside salmon. Top all with herbs and spread coconut cream in a thin swipe along the edge of the dish so it can be added to flatbread if desired. Warm flatbread and cut into triangles.