Herbed Salmon with Almond Couscous
Fresh Tasmanian salmon pops with herby flavour in this simple recipe. Served on a bed of couscous with toasted almonds for a hint of crunch, it is perfect for your Easter menu.
How long will it take?
What’s the serving size?
What do I need?
- 4 x 150 g salmon fillets, skin on
- 1 tsp smoked paprika
- 1 tsp fennel seeds, lightly crushed
- 2 lemons
- ½ cup fresh chopped dill, plus extra to garnish
- 2 tbsp olive oil
- Salt and freshly ground black pepper
For the Almond Couscous
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup sliced almonds
- ½ tsp smoked paprika
- 1 ¼ cups water
- 1 cup couscous
- 1/3 cup flat leaf parsley leaves, chopped
- Juice of half a lemon
How do I make it?
- Preheat the oven to 180C.
- Line a tray with baking paper, drizzle with a little olive oil and place the salmon on top, skin side down. Set aside.
- In a bowl, combine the paprika, fennel seeds, zest from 1 lemon, juice from half a lemon, dill and olive oil. Add ½ tsp salt and ¼ teaspoon of pepper and stir to combine. Spoon the mixture on top of the salmon and set aside while you prepare the couscous.
- Heat the oil in a large saucepan over medium heat. Add the garlic and almonds and, when golden brown, stir through the paprika.
- Add water and bring to the boil. Remove the saucepan from the heat, add the couscous and a generous pinch of salt, and mix well. Cover with a lid and leave to absorb the liquid, about 5 minutes.
- Use a fork to fluff the couscous and stir through the lemon juice and chopped parsley.
- While the couscous is absorbing, bake the salmon in the oven for 8-10 minutes, or until cooked to your liking.
- To serve, create a bed of couscous on a plate and place salmon on top. Garnish with dill and lemon on the side.