Salmon, Asparagus & Tomato Traybake with Ainsley Couscous
This is a simple-to-make, light and healthy meal that’s delicious served with Ainsley Sundried Tomato & Garlic Couscous.
Method
Preheat the oven to 220c/200fan/Gas 7
Place the asparagus in an ovenproof dish, sit the salmon fillets on top and nestle the tomatoes in between. Drizzle with olive oil and season with salt and pepper. Cut the lemon in half and squeeze some juice over the salmon. Tuck the lemon halves into the dish.
Bake for 12- 15 minutes until the salmon is cooked through.
Meanwhile, prepare the couscous according to the packet instructions.
Sprinkle with chives and serve with Ainsley Couscous.
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Ingredients
- 175g asparagus, trimmed
- 1 tbsp olive oil
- 2 salmon fillets
- 260g cherry tomatoes on the vine
- 1 lemon
- 1 x packet of Ainsley Sundried Tomato and Garlic Couscous
- 1 tsp snipped chives
- sea salt and freshly ground black pepper