Salmon & Couscous Salad
Ingredients
- 2x 4 oz. (115g) pieces of salmon
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- sea salt & pepper
- 2 cups iceberg lettuce (150g) (chopped)
- 1 cup couscous (157g) (cooked)
- 1/2 red onion (chopped)
- 10 cherry tomatoes (chopped)
- 2 tablespoons feta cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup or honey (optional)
- sea salt & pepper (to taste)
For the salmon:
For the salad:
For the dressing
Instructions
- Preheat oven to 400°F (200°C). Rub the salmon with olive oil and season with salt and pepper.
- Place salmon skin-side down on a baking tray, and pour the lemon juice over the top. Roast for 10-12 minutes, until cooked through
- In the meantime, make the dressing by whisking together all the ingredients.
- Prepare the salad by dividing the iceberg lettuce in between bowls, top with cooked couscous, red onion, tomatoes, and feta cheese.
- Once salmon is cooked, remove from oven and place on top of the salad. Drizzle with the dressing and serve.