Salmon and couscous

With chilli, courgette and asparagus

Germany
UK

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Salmon and couscous

Name: Salmon and couscous
Total time: 20 min
Yield: 1
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

With chilli, courgette and asparagus

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

Serves 1

Cooks In20 minutes

DifficultySuper easy

Fish, Gluten-free, Jamie's Dinners, Book

Nutrition per serving

Calories

452

23%
Fat

32.6g

47%
Saturates

5.2g

26%
Protein

29.7g

59%
Carbs

10.1g

4%
Sugars

10g

11%
Salt

1.25g

21%
Fibre

3.1g

-

Of an adult's reference intake

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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!