Salmon & chargrilled vegetable salad

Healthy eating is easy with this clever recipe where herbs and in-season greens only need the lightest touch to bring out their best.

Recipe «Salmon & chargrilled vegetable salad» 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: 150g skinless salmon fillet, Olive oil spray, 2 bunches asparagus, woody ends trimmed, 1 large zucchini, trimmed, peeled into ribbons, 400g can chickpeas, rinsed, drained , 1/2 small red onion, thinly sliced, 1/2 cup fresh continental parsley leaves, 150g couscous , 150ml boiling water, 90g low-fat natural yoghurt, 1 tbsp fresh lemon juice, 2 tbsp chopped fresh chives.

Ingredients:

• 150g skinless salmon fillet 
• Olive oil spray 
• 2 bunches asparagus, woody ends trimmed 
• 1 large zucchini, trimmed, peeled into ribbons 
• 400g can chickpeas, rinsed, drained 
• 1/2 small red onion, thinly sliced 
• 1/2 cup fresh continental parsley leaves 
• 150g couscous 
• 150ml boiling water 
• 90g low-fat natural yoghurt 
• 1 tbsp fresh lemon juice 
• 2 tbsp chopped fresh chives 

Instructions

1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Bake salmon on tray for 8-10 minutes or until cooked through. Set aside to cool slightly. Flake into pieces.
2. Preheat a chargrill on high. Spray lightly with oil. Cook the asparagus and zucchini for 2 minutes each side or until charred and tender crisp. Transfer to a plate. Halve the asparagus lengthways. Combine salmon, asparagus, zucchini, chickpeas, onion and parsley in a bowl.
3. Place couscous in a heatproof bowl. Add water. Cover with plastic wrap. Set aside for 3-4 minutes or until liquid is absorbed. Use a fork to separate grains.
4. Whisk yoghurt, lemon juice and chives in a bowl. Divide couscous and salmon mixture among plates. Drizzle over dressing.