Lemon Salmon with cous cous. Free UK Delivery on Eligible Orders Mix the olive oil, lemon zest, Moroccan spice mix and honey, then spread over the salmon. Season well and place on a baking sheet. Stir in green onion, lemon juice, and chicken broth and bring to a boil.
Add the lemon zest, parsley and mint (if using) to the chickpeas and stir well, then toss through the hot couscous with the flaked almonds. Serve on a big, warm platter with the salmon (the easiest way to transfer the salmon is to lift it still on the parchment, then slide it on top), with lemon wedges on the side. Combine the olive oil, lemon zest and juice, dijon mustard and garlic in a small bowl, then pour it over the couscous and fluff with a fork. You can have Lemon Salmon with cous cous using 10 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Lemon Salmon with cous cous
- You need 2 of salmon.
- You need 1 of lemon.
- Prepare 2 tsp of black pepper.
- You need 2 tsp of thyme.
- Prepare 1 tsp of coriander.
- It’s 1/4 of chilli pepper – optional.
- You need 2 of portions of cous cous (Mexican flavoured is best).
- Prepare 2 of carrots.
- You need 1/3 of cucumber.
- Prepare 1/2 cup of mixed parsley and chives.
Stir in the spring onions and dill, then transfer to a serving dish. Flake the salmon into large pieces, then gently mix into the salad to serve. Sprinkle with salt, pepper, and dill. Stir through the lemon zest, juice, almonds and coriander with a fork, gently breaking apart any clumps of couscous.
Lemon Salmon with cous cous step by step
- Pre heat oven to 180°F.
- Place both pieces of salmon onto a piece of foil large enough to close into a dome.
- Squeeze the whole lemon onto the salmon and grate the rine ontop as well.
- Sprinkle over the coriander, thyme and black pepper..
- You can add a small dash of chilli peppers here for extra flavour if you wish.
- Place into oven for approximately 25 minutes.
- Whilst the salmon is cooking, cut up your cucumber, carrots, parsley and chive into tiny pieces and mix in with cous cous.
- Add the sweetcorn at the last minute.
- Once the salmon is cooked, take out of oven and dish up the cous cous.
- Place the cooked salmon ontop of the cous cous and then pour the lemon juice from the foil all over the meal – this will give it a fresh taste and calm the flavours down.
- Sit down and enjoy :).
Mix the olive oil, lemon zest, Moroccan spice mix and honey, then spread over the salmon. This lemon and herb salmon looks so beautiful and yummy, even picky eaters will have a hard time saying no to this recipe. Heat a small non-stick frying pan over a medium heat, add the salmon, then scatter over the courgette and chilli. Meanwhile, put the couscous in a large bowl. Add the couscous, sun-dried tomatoes and olives (if using), lemon zest, parsley (if using), a pinch of salt and some ground black pepper.