Salmon with coconut yoghurt, herbs and pomegranate


650gm fresh Salmon (boneless with skin on, try and get thick pieces ideally)
1 cup thick coconut yoghurt
1 clove garlic
Zest of one lemon
1/2 cup watercress leaves roughly chopped
1/4 cup parsley, chopped
1/4 cup dill, chopped
1/2 large pomegranate
1 ripe mango or 1 persimmon
1 avocado
1/4 cup almonds


Place the salmon skin side down on a tray lined with tin foil. Lightly season with salt and pepper. Curl up the sides of the tin foil around the salmon. Bake at 130 degrees for 25-40 minutes (this will depend on the thickness of your salmon). The Salmon is ready with it has just turned a light pink colour. The centre of the salmon will spring back when touched. Remove from the oven and allow to cool to room temperature.

Meanwhile, in a bowl, mix together the coconut yoghurt, crushed clove of garlic and finely grated zest of one lemon. Season with pepper and 1/4 tsp of salt. Set to one side. (if preparing in advance, store in fridge).
In another bowl, mix together the chopped herbs and watercress with the seeds of the pomegranate. To this add diced mango or persimmon and diced avocado. Finely, cut the almonds in half length ways and add to the herb salad mixture.

To assemble:

Place a piece of the salmon in the centre of the plate skin side down (you may prefer remove skin prior to this if desired). Next place a couple of large spoons of the coconut yoghurt mix. Finally garnish with the herb and pomegranate salad.

Serves 5

Serve alongside our Roast Butternut, Sprout Recipe and Roast Beetroot and Walnut Salad.

NOTE – To remove the seeds of a pomegranate, cut in half and cupping the cut side against the palm of your hand with your fingers slightly open, hit the outer skin with a jar. The seeds will fall out.

ALTERNATIVE – If you prefer to not have meat or fish. This recipe is also delicious with roasted sweet potato. Halve a long sweet potato length-ways, leaving the skin on. Take a small slice off the skin side to enable it to sit well on a baking tray and roast in the oven at 150 degrees for 30-40 minutes. Follow the same instructions for assembly as above.
– Another alternative is to use strained thick Greek yoghurt in replacement of the coconut yoghurt, if using this option, add a little less salt.

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