Salmon & couscous

With chilli, courgette & asparagus

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Salmon & couscous

Salmon & couscous

Serves 1
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 452 23%
  • Fat 32.6g 47%
  • Saturates 5.2g 26%
  • Sugars 10g 11%
  • Salt 1.25g 21%
  • Protein 29.7g 59%
  • Carbs 10.1g 4%
  • Fibre 3.1g -
Of an adult's reference intake
recipe adapted from

Jamie's Dinners

By Jamie Oliver
Tap For Method

Ingredients

  • 75 g couscous
  • 1 small courgette
  • 1 handful of asparagus
  • 1 fresh red chilli
  • 2 ripe tomatoes
  • a few sprigs of fresh coriander
  • 1 x 120 g salmon fillet , skin on, scaled, pin-boned, from sustainable sources
  • extra virgin olive oil
  • ½ a lemon
  • 1 tablespoon fat-free natural yoghurt
Tap For Method
recipe adapted from

Jamie's Dinners

By Jamie Oliver
Tap For Ingredients

Method

  1. Pop the couscous into a bowl, just cover with boiling water, put a plate on top and leave for 10 minutes to do its thing.
  2. Slice the courgette into batons, snap the woody ends from the asparagus and deseed and finely chop the chilli.
  3. Roughly chop the tomatoes, then pick and roughly chop the coriander leaves, discarding the stalks.
  4. Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt.
  5. Heat a small non-stick frying pan over a medium heat, add the salmon, then scatter over the courgette and chilli. Cook for 2 minutes, turning the salmon halfway.
  6. Stir the tomatoes, lemon juice, 1 tablespoon of oil and the chopped coriander into the couscous, then season to taste with salt and black pepper.
  7. Carefully remove the salmon strips to a plate, then add the couscous to the veg left in the pan. Toss and mix together, then place the salmon strips on top of the couscous. Cover with a lid or some tin foil and place back on a high heat for 1 final minute, or until the fish is beautifully cooked.
  8. To serve, slide everything onto a plate, spoon over the yoghurt, then tuck in.

Tips

This is the perfect go-to recipe for a quick, easy and super-tasty mid-week meal. To make this for more than one, just adjust your pan size and up the ingredients accordingly. Once you have it mastered, the sky’s the limit – use whatever veg is in season, change up the herbs, or even try other types of fish or grilled chicken. Enjoy!