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Parsley & pine nut salmon with zesty couscous
Parsley & pine nut salmon with zesty couscous
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious parsley and pine nut salmon with aromatic herbs and veggies - perfect for any weather!
Ingredients:
  • 125.00 ml firmly packed flat-leaf parsley, roughly chopped
  • 1 lemon, zested
  • 40g (1/4 cup) pine nuts, chopped
  • 2 cloves garlic, crushed
  • 72.80 gm olive oil
  • 4 x 200g pieces salmon fillet, pin-boned, skin on
  • 250ml (1 cup) chicken stock or water
  • 200g (1 cup) couscous
  • 1 lemon, zested, juiced
  • 250.00 ml baby spinach
  • 1 red onion, finely chopped
Instructions:
  • In a small saucepan, bring stock to a boil. Remove from heat and stir in couscous. Cover and let stand for 10 minutes until liquid is absorbed.
  • Preheat your oven to 220C. While the oven is heating up, prepare the salmon by lining a large oven tray with baking paper. In a bowl, mix parsley, lemon zest, nuts, garlic, and oil thoroughly. Lay the salmon skin-side down on the tray, season with salt and pepper, then top with the parsley mixture. Roast in the oven for 8 minutes for medium doneness, or until cooked to your preference. Allow the salmon to rest for 5 minutes before serving.
  • Fluff couscous with a fork and transfer to a bowl. Mix in oil, lemon zest, lemon juice, spinach, and onion. Stir to combine well, then season to taste.
  • Plate the salmon and couscous individually and serve promptly.

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