Miso roast salmon, lentil & pomegranate salad - Good Food Middle East

Ingredients

• 80g dried Puy lentils
• 1 tsp miso paste
• 2 tsp finely grated ginger
• 1 garlic clove, finely grated
• 1 lime, zested and juiced
• 1 tsp rapeseed oil
• ½ tsp black/white sesame seeds
• 2 x 150g skinless wild salmonfillets
• 1 tsp apple cider vinegar
• 2 carrots, cut into fine strips with a julienne peeler or knife
• 60g pomegranate seeds
• 3 spring onions, finely sliced
• handful fresh coriander, chopped