Low in saturated fatHigh proteinHigh in omega 32 of your 5 a day
Total time25 mins
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480g pack 4 Scottish salmon fillets
4 tsp olive oil
1 lemon, finely grated zest and juice, plus wedges to serve
1½ tsp Cooks’ Ingredients Ras El Hanout
150g LoveLife Wholewheat Couscous
1 tsp honey
150g pitted green olives, sliced
115g pack baby spinach, shredded
200g pomegranate seeds
1 cucumber, sliced
Preheat the oven to 200ºC, gas mark 6. Arrange the salmon fillets on a baking tray. Brush the tops with 1 tsp oil, season and scatter with the lemon zest and ras el hanout. Roast for 10-15 minutes, until just cooked through.
Meanwhile, place the couscous in a large mixing bowl and cover with 200ml just-boiled water. Cover the top of the bowl with a plate and set aside for 8 minutes.
Mix the remaining 3 tsp oil with the lemon juice and honey. Fluff the couscous with a fork and stir through the dressing. Toss with the olives, spinach, pomegranate and cucumber, then divide between 4 plates and top with the salmon. Serve with extra lemon wedges to squeeze over.
Ras el hanout is a Moroccan blend of many spices, but you could replace it with ¼ tsp each of ground cumin, coriander, paprika and cinnamon. This recipe would also work well with rice in place of the couscous – either white, brown or another long grain variety such as basmati. Check the pack for portion sizes and cooking times.
Typical values per serving when made using specific products in recipe
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