Parsley & pine nut salmon with zesty couscous

Cooking Fish Parsley & pine nut salmon with zesty couscous

Embrace the change in weather with easy parsley & pine nut salmon, packed with fragrant herbs and fresh vegies.

Lables: Low carb Low sugar Egg free Lactose free Milk free Shellfish free
  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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1/2 cup firmly packed flat-leaf parsley, roughly chopped
1 lemon, zested
40g pine nuts, chopped
2 cloves garlic, crushed
2 tbsp olive oil
4 x 200g pieces salmon fillet, pin-boned, skin on
250ml chicken stock or water
200g couscous
2 tbsp olive oil
1 lemon, zested, juiced
1 cup baby spinach
1 red onion, finely chopped

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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