Embrace the change in weather with easy parsley & pine nut salmon, packed with fragrant herbs and fresh vegies.
Ingredients
- 1/2 cup firmly packed flat-leaf parsley, roughly chopped
- 1 lemon, zested
- 40g (1/4 cup) pine nuts, chopped
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
- 4 x 200g pieces salmon fillet, pin-boned, skin on
Zesty couscous
- 250ml (1 cup) chicken stock or water
- 200g (1 cup) couscous
- 2 tablespoons olive oil
- 1 lemon, zested, juiced
- 1 cup baby spinach
- 1 red onion, finely chopped
Method
- Step 1To 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.
- Step 2Preheat 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.
- Step 3Using a fork, fluff couscous, then transfer to a bowl. Add oil, lemon zest and juice, spinach and onion. Stir to combine, then season.
- Step 4Divide salmon and couscous among plates and serve immediately.
- Low carb
- Low sugar
Nutrition
3408 kj
Energy
47g
Fat Total
9g
Saturated Fat
4g
Fibre
57g
Protein
130mg
Cholesterol
354.08mg
Sodium
2g
Carbs (sugar)
39g
Carbs (total)
All nutrition values are per serve
Notes
Top tips: For a Middle Eastern variation, add 1/2 cup roughly chopped pitted dates, dried figs or sultanas to the couscous.
You can substitute ocean trout for the salmon.
- Author: Dominic Smith
- Image credit: Sam McAdam
- Publication: MasterChef
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