Name: Salmon buddha bowl with zesty herb dressing recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 4 Salmon Skin-On Fillets; 36.40 gm olive oil; 200g couscous; 2 tsp finely grated lemon rind; 100g baby rocket leaves; 1/2 red cabbage, finely shredded; 1 bunch asparagus, woody ends trimmed, peeled into ribbons; 30.00 ml pepitas (pumpkin seeds); 30.00 ml sunflower seeds; 20.00 ml pine nuts, toasted; 62.50 ml chopped flat-leaf parsley; 40.00 ml chopped dill; 1 small garlic clove, peeled, halved; 40.00 ml Greek-style yoghurt; 39.60 gm whole-egg mayonnaise; 21.00 gm lemon juice

Salmon buddha bowl with zesty herb dressing recipe

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Try our quick and nutritious salmon buddha bowl for a healthy and mouthwatering main dish.

Ingredients:

4 Salmon Skin-On Fillets
36.40 gm olive oil
200g couscous
2 tsp finely grated lemon rind
100g baby rocket leaves
1/2 red cabbage, finely shredded
1 bunch asparagus, woody ends trimmed, peeled into ribbons
30.00 ml pepitas (pumpkin seeds)
30.00 ml sunflower seeds
20.00 ml pine nuts, toasted
62.50 ml chopped flat-leaf parsley
40.00 ml chopped dill
1 small garlic clove, peeled, halved
40.00 ml Greek-style yoghurt
39.60 gm whole-egg mayonnaise
21.00 gm lemon juice

Instructions:

For the zesty herb dressing, combine parsley, dill, and garlic in a food processor and pulse until finely chopped. Add yogurt, mayonnaise, and lemon juice, then blend until nearly smooth. Season to taste.
Preheat a large frying pan over medium-high heat. Rub 1 1/2 tablespoons of oil evenly on the salmon and season with salt and pepper. Cook the salmon skin-side down until crispy, about 3-4 minutes. Flip and cook to your desired doneness, about 2-3 minutes more.
Place the couscous in a heatproof bowl and pour in 1 cup (250ml) of boiling water. Cover with foil and let it sit for 5 minutes until the liquid is absorbed. Fluff the grains with a fork, then mix in the lemon rind, remaining oil, and season to taste.
Separate the salmon into flakes. Serve the rocket, cabbage, asparagus, salmon, and couscous in bowls. Top with the zesty herb dressing and garnish with pepitas, sunflower seeds, and pine nuts.

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