Olive-Baked Salmon with Mediterranean Couscous

Olive-Baked Salmon with Mediterranean Couscous

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 27, 2016.

Don't forget that salmon is best cooked medium-rare.


Ingredients

MEDITERRANEAN COUSCOUS

  • ¾ cup couscous
  • 2 teaspoons olive oil
  • Zest of 1 lemon
  • ¾ cup boiling water
  • 1 punnet cherry tomatoes
  • 1 Lebanese cucumber
  • ½ capsicum
  • ½ teaspoon garlic
  • 2 tablespoons finely sliced basil
  • 2 tablespoons chopped parsley
  • Juice of 2 lemons

OLIVE-BAKED SALMON

  • 300g salmon fillet
  • 60g olive tapenade

Steps

  1. a full kettle to the boil. Preheat oven to 220°C. Line an oven tray with baking paper.
  2. Place couscous and olive oil in a heat-proof bowl and stir to combine. Add lemon zest, boiling water and a good pinch of salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork.
  3. Pat salmon dry with paper towels, remove any remaining pin bones and cut into 2–3 pieces. Season with salt and pepper. Place on tray and spread olive tapenade on top of each piece of salmon. Bake for 6–8 minutes, or until cooked to your liking.
  4. Cut tomatoes in half; finely dice cucumber; remove core and seeds from capsicum and finely dice; mince garlic. Place in a bowl with herbs and lemon juice.
  5. Add a drizzle of extra-virgin olive oil. Season with salt and pepper and squeeze mixture with your hands a few times to release tomato juices. Add cooked couscous and toss to combine.
  6. Spoon Mediterranean couscous onto plates and top with olive-baked salmon.

Nutritional Information

Energy 1942 kj
464 kcal
Protein 25.7g
Carbohydrate 37.8g
Fat 23.0g