Salmon with Lemon Couscous

Salmon Couscous Salad - This healthy salmon and couscous salad is packed with fresh herbs, buttery couscous, lemon, sweet red onion and creamy goat cheese.

Salmon with Lemon Couscous

This healthy salmon and couscous salad is packed with fresh herbs, buttery couscous, lemon, sweet red onion and creamy goat cheese.

5 from 3 votes

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Course: Main Course

Cuisine: Mediterranean

Keyword: Healthy Salmon Dinner, Salmon and couscous salad, Salmon Couscous Salad, Salmon Salad

Total Time: 30

Servings:

Equipment

Oven
Baking tray
Baking paper
Kettle
Lidded frying pan or saucepan
Stovetop

Ingredients

4 salmon fillets skin on
2 teaspoon olive oil
2 cloves garlic
½ red onion
2 lemon
80 g goat cheese
1 teaspoon dried thyme
1.5 cups water
50 g butter
1.5 cups couscous
90 g rocket
½ bunch parsley
¼ bunch mint
200 g baby tomatoes
1 Lebanese cucumber
Salt
Pepper

Instructions

Preheat your oven to 200 C and line a baking tray with baking paper.
Place salmon fillets on a plate. Drizzle with oil and sprinkle with salt. Set aside.
4 salmon fillets, 2 teaspoon olive oil, Salt
Finely chop garlic. Finely slice red onion into thin wedges. Zest and juice one lemon, then slice the other into wedges to serve. Cube goat cheese.
2 cloves garlic, ½ red onion, 2 lemon, 80 g goat cheese
Lay salmon out on the baking tray, skin side down, and sprinkle with thyme, half the lemon zest, salt and pepper. Put in the oven for 12-15 minutes, depending on thickness and how you like it cooked.
OPTION: You can leave your child’s salmon plain.
1 teaspoon dried thyme, Salt, Pepper
Boil water in a kettle. Place a large lidded frying pan or saucepan over medium heat. Add butter, and once sizzling, add garlic and red onion. Cook, stirring, until translucent (2 mins).
OPTION: You can skip the red onion now if you think your child won’t want it in couscous, and include it raw later for adults.
2 cloves garlic, 1.5 cups water, 50 g butter, ½ red onion
Add remaining lemon zest, lemon juice, boiled water from the kettle and couscous. Stir, take off the heat and set aside with the lid on for 5 minutes.
OPTION: You can skip lemon juice and lemon zest at this point too, and add to adult plates later.
1.5 cups couscous, 1.5 cups water
Roughly chop the rocket. Roughly chop parsley and mint leaves. Quarter tomatoes. Finely dice cucumber. You can serve your child’s portion of tomatoes and cucumbers on their plate now, and then place the rest in a serving bowl.
90 g rocket, ½ bunch parsley, ¼ bunch mint, 200 g baby tomatoes, 1 Lebanese cucumber
Fluff couscous with a fork. Option to serve your child their portion of couscous plain now.
For adults, add to the serving bowl and combine with other salad ingredients.
Once salmon is cooked, divide couscous salad amongst plates, then top with salmon, goat cheese and wedges of lemon.
For kids, flake salmon (careful of bones), and serve with cucumber, couscous and tomatoes.
80 g goat cheese

Nutrition