Crispy-skin salmon broken over a bright pearl couscous salad with cherry tomatoes, cucumber, spinach, rocket and plenty of parsley, all tossed in a simple lemon and olive oil dressing and finished with salty feta.
It's fresh and filling without being heavy, and it's on the table in about half an hour.
For properly crisp skin, dry it well and leave the salmon alone skin-side down. Most of the cooking happens on that side, so it only needs a minute or two once flipped.
20g flat-leaf parsley, chopped (plus extra to serve)
60ml extra virgin olive oil, for the dressing
3 tbsp lemon juice
1 tsp salt, plus black pepper to taste
100g feta, crumbled
Method
Cook the couscous:
Boil the pearl couscous in plenty of salted water for 8-10 minutes until tender.
Drain, give it a quick rinse under cold water so it doesn't clump, then drain well.
Make the dressing:
Whisk the olive oil, lemon juice and a good pinch of salt and pepper together in a large bowl.
Toss the salad:
Add the couscous, cherry tomatoes, cucumber, spinach, rocket and most of the parsley to the dressing and toss until everything is coated.
Sear the salmon:
Pat the salmon skin dry and season both sides with salt and pepper.
Heat the olive oil in a frying pan over medium-high heat and cook skin-side down for 4-5 minutes, pressing gently for the first 30 seconds so the skin stays flat and crisps evenly.
Flip and cook for another 1-2 minutes until just cooked through.
Serve:
Pile the couscous salad into bowls, break the salmon into large chunks on top, then finish with the crumbled feta and remaining parsley.
Key Nutrients & Benefits
Salmon is one of the best sources of omega-3 fats, along with high-quality protein, vitamin D and B12. The spinach, rocket and parsley add folate, iron and vitamin K, the tomatoes and lemon bring vitamin C, and a little feta tops up the calcium.
Smart Swaps & Variations
Different grain: regular couscous, quinoa or orzo all work in place of pearl couscous.
Swap the protein: try hot-smoked salmon, prawns or grilled chicken.
Extra flavour: add sliced red onion, kalamata olives or a handful of mint.
Dairy-free: leave out the feta and add avocado for creaminess.
Meal prep: the couscous salad keeps for 3 days in the fridge. Store the salmon separately, and add the feta and leafy greens just before eating so they stay fresh.
