Pan-Fried Salmon with Tomato Couscous
Ingredients: couscous, salmon fillet, asparagus, zucchini, chili · 25 min cook time · 580kcal · $24.00
Ingredients
150g couscous, 2pieces salmon fillet, 1handful asparagus, 2pieces zucchini, 1piece chili, 4pieces tomatoes, 1tbsp olive oil, to taste lemon juice, bunch coriander, to taste greek yogurt, to taste salt, to taste pepper
Instructions
1. Put couscous in a bowl, cover with boiling water about a centimeter above where the couscous sits, season with salt, and cover with plates to steam.
2. Score the salmon skin, season both sides with salt and pepper, and place skin-side down in a medium-low heated pan.
3. Snap off the woody ends of the asparagus, cut them at an angle, and add them to the pan with a little olive oil.
4. Cut zucchini at an angle and add to the pan with the salmon and asparagus.
5. Finely chop chilli after removing the stalk and seeds, then add it to the pan.
6. Chop tomatoes and mix with salt, pepper, olive oil, lemon juice, and chopped coriander to make a salsa.
7. Fluff up the couscous with a fork, mix in the tomato salsa, and divide onto plates.
8. Top the couscous with cooked asparagus, zucchini, pan-cooked salmon, and a spoon of greek yogurt.
Source: Watch the original video