Superhealthy Salmon Salad
This vibrant and nutritious dish is a perfect choice for a quick and healthy meal. Succulent salmon sits atop a bed of fluffy couscous mixed with crunchy broccoli, juicy pomegranate seeds, and nutty pumpkin seeds, all tossed in a zesty lemon dressing. A refreshing touch of watercress completes this colorful and flavorful dish, making it a feast for both the eyes and the taste buds.
— Constant Cookbook
Ingredients
- 100g couscous
- 1 tbsp olive oil
- 2 salmon fillets
- 200g sprouting broccoli , roughly shredded, larger stalks removed
- juice 1 lemon
- seeds from half a pomegranate
- small handful pumpkin seeds
- 2 handfuls watercress
- olive oil and extra lemon wedges, to serve
Instructions
- Heat water in a tier steamer. Season the couscous, then toss with 1 tsp oil. Pour boiling water over the couscous so it covers it by 1cm, then set aside. When the water in the steamer comes to the boil, tip the broccoli into the water, then lay the salmon in the tier above. Cook for 3 mins until the salmon is cooked and the broccoli tender. Drain the broccoli and run it under cold water to cool.
- Mix together the remaining oil and lemon juice. Toss the broccoli, pomegranate seeds and pumpkin seeds through the couscous with the lemon dressing. At the last moment, roughly chop the watercress and toss through the couscous. Serve with the salmon, lemon wedges for squeezing over and extra olive oil for drizzling, if you like.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 320 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.88 milligram of sodium
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