Pan-Fried Salmon with Tomato Couscous

10 mins
Serves 2
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Directions

  1. 1Prepare the couscous by placing it in a bowl and covering it with boiling water, about 1 cm above the couscous. Add basic seasoning, a mint tea bag, and lemon slice (optional).
  2. 2Prepare the couscous by placing it in a bowl and covering it with boiling water, about 1 cm above the couscous. Add basic seasoning, a mint tea bag, and lemon slice (optional).
  3. 3Prepare the couscous by placing it in a bowl and covering it with boiling water, about 1 cm above the couscous. Add basic seasoning, a mint tea bag, and lemon slice (optional).
  4. 4Slice the salmon fillets into 1cm slices and season with salt and pepper.
  5. 5Slice the salmon fillets into 1cm slices and season with salt and pepper.
  6. 6Slice the salmon fillets into 1cm slices and season with salt and pepper.
  7. 7Place the salmon in a hot pan skin-side down to cook for about two minutes.
  8. 8Place the salmon in a hot pan skin-side down to cook for about two minutes.
  9. 9Place the salmon in a hot pan skin-side down to cook for about two minutes.
  10. 10Add the asparagus to the pan with the salmon and olive oil.
  11. 11Add the asparagus to the pan with the salmon and olive oil.
  12. 12Add the asparagus to the pan with the salmon and olive oil.
  13. 13Turn the salmon and continue cooking.
  14. 14Turn the salmon and continue cooking.
  15. 15Turn the salmon and continue cooking.
  16. 16Add the sliced courgette to the pan with the salmon and asparagus.
  17. 17Add the sliced courgette to the pan with the salmon and asparagus.
  18. 18Add the sliced courgette to the pan with the salmon and asparagus.
  19. 19Prepare the salsa by chopping tomatoes, chilli, and coriander. Add salt, pepper, olive oil, and lemon juice to taste. Mix well with your hands.
  20. 20Prepare the salsa by chopping tomatoes, chilli, and coriander. Add salt, pepper, olive oil, and lemon juice to taste. Mix well with your hands.
  21. 21Prepare the salsa by chopping tomatoes, chilli, and coriander. Add salt, pepper, olive oil, and lemon juice to taste. Mix well with your hands.
  22. 22Remove the salmon from the pan and set aside, the sliced salmon will cook much faster than the steak.
  23. 23Remove the salmon from the pan and set aside, the sliced salmon will cook much faster than the steak.
  24. 24Remove the salmon from the pan and set aside, the sliced salmon will cook much faster than the steak.
  25. 25Once the couscous has fluffed up, mix it with the salsa.
  26. 26Once the couscous has fluffed up, mix it with the salsa.
  27. 27Once the couscous has fluffed up, mix it with the salsa.
  28. 28Place the couscous on the plate and top with the cooked vegetables and salmon pieces.
  29. 29Place the couscous on the plate and top with the cooked vegetables and salmon pieces.
  30. 30Place the couscous on the plate and top with the cooked vegetables and salmon pieces.
  31. 31Add a dollop of Greek yogurt to finish.
  32. 32Add a dollop of Greek yogurt to finish.
  33. 33Add a dollop of Greek yogurt to finish.

Ingredients

  • 150 grams couscous
  • 150 grams couscous
  • 150 grams couscous
  • 2 120g salmon fillets
  • 2 120g salmon fillets
  • 2 120g salmon fillets
  • 1 handful asparagus
  • 1 handful asparagus
  • 1 handful asparagus
  • 2 courgette
  • 2 courgette
  • 2 courgette
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 chilli
  • 1 chilli
  • 1 chilli
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 1 slice lemon
  • 1 slice lemon
  • 1 slice lemon
  • 1 handful coriander
  • 1 handful coriander
  • 1 handful coriander
  • 1 spoon greek yogurt
  • 1 spoon greek yogurt
  • 1 spoon greek yogurt

Equipment

panknifecutting boardkettlebowlplates