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Pomegranate, sesame and lime air-fryer salmon recipe

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Ready in 20 minutes, this zesty, fruity salmon is cooked to perfection in an air-fryer (or you can bake in the oven). Sitting on a bed of herby couscous, it's ideal if you're craving new flavours between Christmas and New Year. See method

Serves 2
Takes 20 mins
605 calories / serving
Dairy-free

Ingredients

30g leftover mixed fresh herbs, finely chopped (we used parsley, sage and rosemary)
4 tbsp pomegranate juice
1½ tbsp sesame oil
1 lime, ½ zested and juiced, ½ cut into wedges
260g pack boneless salmon fillets
100g couscous
½ vegetable stock pot
½ tsp ground coriander
180g pack mangetout
80g pot pomegranate seeds

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2540kj
605kcal 30%
Fat
24g 34%
Saturates
4g 18%
Sugars
15g 17%
Salt
1.1g 19%

of the reference intake
Carbohydrate 56.4g Protein 37.6g Fibre 7.3g

Method

Mix half the herbs, the pomegranate juice, 1 tbsp sesame oil and the lime zest and juice in a bowl. Season with pepper, then add the salmon fillets and coat in the marinade. Cover and set aside.
Meanwhile, mix the couscous, stock pot and ground coriander in a heatproof bowl. Pour over enough boiling water to come 1cm above the couscous. Add the mangetout, cover and set aside.
Preheat the air-fryer to 180°C. Use tongs to transfer the salmon to the basket. Cook for 10 mins or until succulent and flaky.
Uncover the couscous, fluff up with a fork, then stir through the remaining herbs and sesame oil, and most of the pomegranate seeds. Serve the salmon with the couscous and scatter with the remaining pomegranate seeds.

Tip: No air-fryer? Bake the salmon at gas 6, 200°C, fan 180°C for 12-15 mins.

See more Salmon recipes