Seared Lemon Salmon with Lemon, Mint & Parsley Couscous Salad
Speedy and delicious, this easy and light salmon dish is perfect for a week day meal for two.
Method
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork.
Season the fillets with salt and pepper. Heat a non-stick frying pan over a medium heat and add the oil. When hot add the salmon skin-side down and fry for 2-3 minutes until the skin is crisp. Gently turn the fish over, add the butter and garlic and cook for another 1 minutes. Lower the heat to low and baste the fish in the butter for a minute or two or until the fish is cooked through. Squeeze over the lemon juice.
Stir the tomatoes, olives, feta and parsley through the couscous.
Serve the salmon on a bed of couscous and drizzled with any juice from the pan. Add a dollop of yoghurt on the side.
Ingredients
- 2 x 150g salmon fillets
- 1 large clove of garlic, peeled, left whole, lightly bashed
- 2 tsp olive oil
- 1 tbsp butter
- juice and zest of ½ lemon
- 1 packet of Ainsley Lemon, Mint & Parsley Couscous
- 1 ripe vine tomato, deseeded and diced
- handful of pitted olives, chopped (optional)
- 1 tbsp chopped fresh parsley
- Greek-yoghurt, to serve (optional)