Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- water, for soaking
Pomegranate and parsley topping
- 50 g red wine vinegar
- 2 tbsp caster sugar
- 2 tsp salt
- 100 g water
- ½ red onion, cut into thin slices
- 5 sprigs fresh flat-leaf parsley, roughly chopped
- ½ pomegranate, arils only
Preserved lemon dressing
- 1 piece preserved lemon
- 170 g natural yoghurt
- 2 tbsp olive oil
- 2 tbsp water
- ground black pepper, to season
- 1 tsp caraway seeds
Salmon and potatoes
- 800 - 900 g fresh boneless salmon fillet
- 2 - 3 tsp za'atar, plus extra to season (see Tips)
- olive oil, for drizzling
- 800 g water
- 8 - 12 new baby potatoes
- 50 g slivered almonds, toasted
- Nutrition
- per 1 portion
- Calories
- 3436.8 kJ / 818.3 kcal
- Protein
- 56.8 g
- Carbohydrates
- 29 g
- Fat
- 51.7 g
- Saturated Fat
- 9.7 g
- Fibre
- 6.5 g
- Sodium
- 1348.2 mg
In Collections
Alternative recipes
Mixed tomato and labne salad
24 godz. 20 min
Patatas bravas with chorizo
1h 20min
Middle Eastern salmon with tahini yoghurt
40 min
Crunchy salad with green Goddess dressing (Diabetes, Thermomix cutter)
20 Min
Spanish green lentil and chorizo soup
12h 45min
Tuna nicoise salad (gut health)
1h 15min
Warm capsicum and tomato salad with olives
50min
Salmon kebabs with coriander chilli mayonnaise
50min
Fresh fennel salad
10 Min
Moroccan harira soup with chicken
55min
Lamb Kibbeh
1 Std. 30 Min
Chorizo and prawns a la Sidra
25min