Pomegranate Lentil Salsa and Salmon Flatbread

Course: Entrees
Difficulty: Easy
Pulse Type: Lentils
Prep Time: 1 hour
Cook Time: 6 minutes
Total Time: 1 hour 6 minutes
Servings: 4 servings


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


  1. 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.
  2. 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.
  3. 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.