Salmon & Couscous Salad
Salmon & Couscous Salad
Ingredients
For the Salmon:
- 2 pieces 4 oz. of salmon 115g
- 2 tsp tsp. olive oil
- 2 tsp tsp. lemon juice
- Sea salt and pepper
For the Salad:
- 2 cups iceberg lettuce chopped, 150g
- 1 cup couscous cooked, 157g
- 1/2 red onion chopped
- 10 cherry tomatoes chopped
- 2 tbsp tbsp. feta cheese
For the Dressing:
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp maple syrup or honey optional
- Sea salt and pepper to taste
Instructions
- Preheat oven to 400F (200C). 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.
Nutrition
Calories: 513kcalCarbohydrates: 78gProtein: 16gFat: 16gSaturated Fat: 4gCholesterol: 16mgSodium: 231mgPotassium: 471mgFiber: 6gSugar: 7gVitamin A: 849IUVitamin C: 28mgCalcium: 133mgIron: 2mg
Tried this recipe?Mention @NourishingKnowledge or tag #nourishingknowledge!