Salmon & Couscous Salad

Salmon & Couscous Salad

Salmon & Couscous Salad

Martine Chin
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Entree, Lunch, Salad
Servings 2
Calories 513 kcal

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
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