Pan-Seared Salmon with Pearl Couscous & Peas
Dinner · Mediterranean · Ready in 19 min · Serves 2
Crisp-skinned salmon over lemony pearl couscous with sweet peas and dill. A one-pan-plus-one-pot dinner in under twenty minutes.
Per serving
- Calories
- 560
- Protein
- 36 g
- Carbs
- 42 g
- Fat
- 24 g
- Fibre
- 5 g
Vitamins and minerals, % of a day’s needs
- Iron13%
- Vitamin D72%
- B12172%
- Zinc16%
- Magnesium21%
- Omega-3211%
- Folate15%
- Calcium5%
- Selenium49%
- Potassium17%
- Vitamin C33%
- Riboflavin15%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 260 g Salmon fillet (skin-on)
- 140 g Pearl couscous (moghrabieh)
- 120 g Frozen peas
- 1 whole Lemon
- 1.5 tbsp Olive oil
- 2 tbsp Fresh dill, chopped
- 0.5 tsp Salt
- 0.3 tsp Black pepper
Method
- 1
Boil 140g pearl couscous in salted water over medium-high heat for 8 minutes. Add 120g frozen peas for the final 2 minutes, then drain and toss with 0.5 tbsp olive oil.
- 2
Pat 260g salmon dry and season with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbsp olive oil over medium-high heat and lay the fillets in skin-side down for 4 minutes without moving, then flip for 2 minutes more until the flesh flakes easily.
- 3
Fold 2 tbsp chopped dill, the zest of 1 lemon and a squeeze of its juice through the couscous. Plate the couscous, set the salmon on top, and serve with the remaining lemon in wedges.
