Parsley & Pine Nut Salmon with Zesty Couscous

  • 05 May - 11 May, 2018
  • Mag The Weekly
  • Cookery


· ½ cup firmly packed flat-leaf parsley, roughly chopped

· 1 lemon, zested

· 40g pine nuts, chopped

· 2 cloves garlic, crushed

· 2tbsp olive oil

· 4x200g pieces salmon fillet, pin-boned, skin on

For couscous

· 250ml chicken stock or water

· 200g couscous

· 2tbsp olive oil

· 1 lemon, zested, juiced

· 1 cup baby spinach

· 1 red onion, finely chopped


To make couscous, place stock in a small saucepan and bring to the boil. Remove from heat and stir in couscous. Cover and stand for 10 minutes or until liquid is absorbed. Preheat oven to 220C. Meanwhile, to cook salmon, line a large oven tray with baking paper. Place parsley, lemon zest, nuts, garlic and oil in a bowl and toss well to combine. Place salmon, skin-side down, on prepared tray and season with salt and pepper. Scatter over parsley mixture, then roast for 8 minutes for medium or until cooked to your liking. Rest for 5 minutes. Using a fork, fluff couscous, then transfer to a bowl. Add oil, lemon zest and juice, spinach and onion. Stir to combine, then season. Divide salmon and couscous among plates and serve immediately.