The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hot-smoked Salmon, Lentils & Spicy Zhoug Yoghurt
Introduce the family to zhoug, a herby Yemeni sauce with fresh coriander and chilli. The flavours pair great with silky almond yoghurt in a dressing for sustainably sourced hot-smoked salmon and fibre-rich lentils.
High protein
Low sat fat
Serving size
Ingredients
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 4 hot-smoked salmon fillets (skin on) (Fish)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 tbsp zhoug paste (Coriander, Water, Olive Oil, Rapeseed Oil, Parsley, Salt, Milled Green jalapeno, Garlic, Ground Cloves, Ground Cardamom, Ground Cumin, Citric Acid)
- 1 chilli
- 1 unwaxed lemon
- 240g Tenderstem broccoli
- 1 handful of fresh mint
- 160g green lentils (green lentils (100%))
- 1 handful of fresh flat-leaf parsley
- 2 tsp cumin seeds
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
Nutritional Information
Calories: 506
Protein: 47g
Carbs: 29g
Fat: 23g
Hot-smoked Salmon, Lentils & Spicy Zhoug Yoghurt
Introduce the family to zhoug, a herby Yemeni sauce with fresh coriander and chilli. The flavours pair great with silky almond yoghurt in a dressing for sustainably sourced hot-smoked salmon and fibre-rich lentils.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Heat a large saucepan on medium heat. Add the cumin seeds and toast for 1-2 mins, until fragrant. Transfer half to a small bowl and set aside.
- Add the lentils, three-quarters of the garlic paste and 600ml lightly salted hot water to the saucepan. Bring to a boil then simmer for 20-25 mins, until the lentils are soft and most of the liquid has evaporated. Add a splash of water if it gets too dry.
- Make the zhoug yoghurt. Quarter the lemon. Finely dice the chilli (remove the seeds for less heat). Finely chop the mint leaves and parsley. Add the chilli (to taste), fresh herbs, chilli paste (to taste), yoghurt, three-quarters of the zhoug, juice from 1 lemon wedge, 2 tsp olive oil and the remaining garlic paste to the cumin seed bowl. Season with sea salt and mix.
- Trim the broccoli. Place onto one side of a large lined baking tray and toss with 2 tsp oil and a pinch of sea salt. Roast for 10 mins.
- After 10 mins of roasting, remove the tray from the oven. Add the salmon to the tray and bake for another 5 mins, until the broccoli is golden and the salmon is heated through. Stir the juice from 1 lemon wedge and the remaining zhoug through the cooked lentils.
- Serve the lentils, salmon and broccoli on plates. Garnish with the zhoug yoghurt and remaining lemon wedges.
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