Jamie Oliver

Salmon and couscous

With chilli, courgette and asparagus

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Salmon and couscous

Serves 1
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    633
    32%
  • Fat
    34.2g
    49%
  • Saturates
    5.3g
    27%
  • Protein
    34.8g
    77%
  • Carbs
    49.1g
    19%
  • Sugar
    10.4g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Dinners
recipe adapted from

Jamie's Dinners

Nutrition per serving
  • Calories
    633
    32%
  • Fat
    34.2g
    49%
  • Saturates
    5.3g
    27%
  • Protein
    34.8g
    77%
  • Carbs
    49.1g
    19%
  • Sugar
    10.4g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 75 g couscous
  • 120 g salmon fillet , skin on, scaled and pinboned
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 1 small courgette , sliced into batons
  • 1 small handful asparagus tips
  • 1 red chilli deseeded and finely chopped
  • 2 ripe tomatoes , roughly chopped
  • ½ lemon , juice of
  • 1 small handful fresh coriander , roughly chopped
  • 1 tablespoon fat-free natural yoghurt
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Method

This super-fresh salmon and couscous salad is a tasty, wholesome and quick dinner

Put your couscous in a bowl, then pour over just enough boiling water to cover it. Set aside for 3 minutes to allow the couscous to soak up the water. Slice the salmon widthways into finger-size strips, drizzle with olive oil, and season with pepper and a small pinch of salt. Heat a small non-stick frying pan and add the salmon strips on their side. Scatter over the courgette, asparagus tips and chilli and cook for 2 minutes, turning the salmon over halfway.

Mix the tomatoes, lemon juice, 1 tablespoon of olive oil and the coriander into the couscous and season to taste. Remove the salmon strips to a plate and add the couscous to the veggies left in the pan. Mix together and then put the salmon strips back into the pan on top of the couscous, place a lid on and put back on a high heat for a minute. To serve, slide everything on to your plate and spoon over some yoghurt. Quick and tasty!

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