Lemon Garlic Salmon with Herby Couscous
Glossy salmon resting on a mound of jewel-bright couscous, a cool pool of garlic yoghurt alongside flecked with red chilli, and a fat lemon wedge waiting to be squeezed over the lot.
Ingredients
Serves 4- 4skin-on salmon fillets, about 140 g each
- 3garlic cloves, finely grated: 2 for the salmon and 1 for the yoghurt
- 30 mllemon juice
- 1 tbspolive oil
- 1 tbspbutter
- 240 mlhot vegetable or chicken stock
- 200 ginstant couscous
- 150 gcherry tomatoes, halved
- 20 gfresh parsley, roughly chopped
- 20 gfresh mint, roughly torn
- 1 tspchilli flakes
- 150 gGreek yoghurt
- Fine salt, to taste
- Finely grated lemon zest (2 g)
- 1lemon, cut into wedges
- Black pepper, to taste
Method
- Tip the couscous into a bowl, pour over the hot stock, stir once, then cover with a plate and leave to steam for 5 minutes. Fluff with a fork until every grain is light and separate; no clumps, no claggy bits.
- Reserve 5 g each of the parsley and torn mint for finishing. Stir the tomatoes, lemon zest, 15 ml lemon juice and the remaining herbs into the couscous. Taste and season with salt and black pepper.
- Pat the salmon dry with kitchen paper and season all over with salt and black pepper.
- Heat the olive oil in a stainless or cast-iron frying pan over medium-high heat. Lay the salmon skin-side down, away from you, and press gently with a fish slice for the first minute so the skin stays flat against the pan. Cook undisturbed for 4–5 minutes until the skin is deeply golden and releases on its own; if it sticks, it isn't ready.
- Turn the fillets and lower the heat. Add the butter and two grated garlic cloves. Baste for 2–3 minutes until the garlic is fragrant and the salmon is opaque through the thickest part and flakes easily. Cook a little longer if needed, keeping the garlic pale.
- Stir the yoghurt with the remaining grated garlic clove and 15 ml lemon juice. Season lightly with salt.
- Divide the couscous between four plates and add a salmon fillet to each. Spoon over the garlicky pan butter and serve the yoghurt alongside. Finish with the reserved herbs, the measured teaspoon of chilli flakes and the lemon wedges.
Per serving
- kcal
- 603
- protein
- 40.1g
- fibre
- 4.5g
- carbs
- 47g
- fat
- 27.9g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.