Parsley & pine nut salmon with zesty couscous
- 09.03.2017
- 484
Embrace the change in weather with easy parsley & pine nut salmon, packed with fragrant herbs and fresh vegies.
Recipe «Parsley & pine nut salmon with zesty couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- 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.
- Using a fork, fluff couscous, then transfer to a bowl. Add oil, lemon zest and juice, spinach and onion. Stir to combine, then season.
- Divide salmon and couscous among plates and serve immediately.