Couscous-crusted salmon with pea and potato salad

Couscous-crusted salmon with pea and potato salad recipe

3 ratings

A light, fresh salad of Charlotte potatoes, lamb's lettuce, sugar snap peas and spring onion, topped with baked salmon fillets with a zesty couscous crust. This easy salmon recipe gives a delicious salad and quick dinner idea that you're sure to come back to again and again. See method

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 538 calories / serving
  • Freezable

Ingredients

  • 40g (1 1/2oz) couscous
  • 1 lemon, zested and juiced
  • 1 tbsp olive oil
  • 1 heaped tbsp finely chopped tarragon
  • 2 skinless salmon fillets

For the salad

  • 200g (7oz) Charlotte potatoes, halved if large
  • knob of butter
  • 1 x 90g pack lamb’s lettuce and pea shoots
  • 100g (3 1/2oz) sugar snap peas, halved on the diagonal
  • 4 spring onions, trimmed and sliced diagonally

Each serving contains

  • Energy

    2250kj
    538kcal
    27%
  • Fat

    28g 40%
  • Saturates

    7g 36%
  • Sugars

    5g 5%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 38.3g Protein 35.3g Fibre 4.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a pan of cold water. Bring to the boil and cook for 15 minutes, or until just tender.
  2. Meanwhile, in a bowl, mix the couscous with the lemon zest and juice of 1/2 lemon (reserve the remainder for the salad), 2 tbsp boiling water and the oil. Cover and leave to absorb for 5 minutes, then season to taste, and stir in the tarragon.
  3. Press the tops and sides of the salmon fillets into the couscous to coat. Bake for 15 minutes, or until cooked through. Meanwhile, drain the potatoes and return to the pan with the butter, remaining lemon juice and some seasoning; mix well.
  4. Toss the potatoes with the remaining salad ingredients. Divide between plates and serve with the salmon.

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