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Couscous-crusted salmon with pea and potato salad recipe

9 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 couscous
1 lemon, zested and juiced
1 tbsp olive oil
1 heaped tbsp finely chopped tarragon
2 skinless salmon fillets

For the salad

200g Charlotte potatoes, halved if large
knob of butter
1 x 90g pack lamb’s lettuce and pea shoots
100g sugarsnap peas, halved on the diagonal
4 spring onions, trimmed and sliced diagonally

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

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

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 mins, or until just tender.
Meanwhile, in a bowl, mix the couscous with the lemon zest and juice of ½ lemon (reserve the remainder for the salad), 2 tbsp boiling water and the oil. Cover and leave to absorb for 5 mins, then season to taste, and stir in the tarragon.
Press the tops and sides of the salmon fillets into the couscous to coat. Bake for 15 mins, or until cooked through. Meanwhile, drain the potatoes and return to the pan with the butter, remaining lemon juice and some seasoning; mix well.
Toss the potatoes with the remaining salad ingredients. Divide between plates and serve with the salmon.