Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1/2 cup firmly packed flat-leaf parsley, roughly chopped

  3. 1 lemon, zested

  4. 40g (1/4 cup) pine nuts, chopped

  5. 2 cloves garlic, crushed

  6. 4 x 200g pieces salmon fillet, pin-boned, skin on

  7. Zesty couscous

  8. 250ml (1 cup) chicken stock or water

  9. 200g (1 cup) couscous

  10. 2 tbs olive oil

  11. 1 lemon, zested, juiced

  12. 1 cup baby spinach

  13. 1 red onion, finely chopped

Instructions Jump to Ingredients ↑

  1. To make couscous, place stock in a small saucepan and bring to the boil. Remove from heat and stir in couscous. Cover and stand for 10 minutes or until liquid is absorbed.

  2. Preheat oven to 220C. Meanwhile, to cook salmon, line a large oven tray with baking paper. Place parsley, lemon zest, nuts, garlic and oil in a bowl and toss well to combine. Place salmon, skin-side down, on prepared tray and season with salt and pepper. Scatter over parsley mixture, then roast for 8 minutes for medium or until cooked to your liking. Rest for 5 minutes.

  3. Using a fork, fluff couscous, then transfer to a bowl. Add oil, lemon zest and juice, spinach and onion. Stir to combine, then season.

  4. Divide salmon and couscous among plates and serve immediately.


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