Chilli-crusted salmon with pumpkin and lemon couscous
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Time to make:
(at time of publication)
Full ingredients list:
1/3 cup reduced-salt chicken stock
1/3 cup couscous
1/2 cup grated pumpkin
120g skinless salmon fillet
1/2 teaspoon chilli flakes
6 cherry tomatoes, halved
1 tablespoon chopped fresh coriander
30g baby rocket
zest and juice of 1/2 lemon, plus lemon wedges, to serve
2 teaspoons olive oil
Nutritional information (per serve)
Instructions and steps:
Step 1Bring stock to the boil in a small pan. Stir in the couscous and the pumpkin. Remove from the heat. Cover and stand for 5 minutes.
Step 2Meanwhile, pat salmon dry with paper towel. Press the chilli flakes onto one side.
Step 3Spray a small non-stick frying pan with olive oil and place over a high heat. Add the salmon to the pan. Reduce heat to medium and cook for 3–4 minutes; turn and cook for a further 2–3 minutes, or until salmon is to your liking.
Step 4Fluff couscous with a fork. Add remaining ingredients and toss to combine. Place couscous onto a plate and top with salmon. Serve with lemon wedges.
About this recipe
First published: May 2018