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Pomegranate, sesame and lime air-fryer salmon recipe
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16 ratings
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
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
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Energy
2540kj
605kcal
30%
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Fat
24g
34%
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Saturates
4g
18%
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Sugars
15g
17%
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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