Roasted Pesto Salmon with a mixed Mediterranean Vegetable Couscous and Tomato Salad
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesTotal time
50
minutesSalmon
4 Boneless Salmon fillets
4 tbsp low-fat green pesto
- Mediterranean Couscous
1 Carrot, peeled and chopped into 1cm rounds
half Courgette, chopped into rounds and then quartered
1 Yellow Bell pepper, deseeded and chopped into 1-inch pieces
1 Medium White Onion, peeled and sliced
250g Wholewheat Couscous
1 Vegetable Stock Cube boiled in 310ml water
30g Walnuts, roughly chopped
1 Large handful of parsley, finely chopped
1 tps Cracked Black Pepper
1 tbsp Rapeseed Oil
- Tomato Salad
300g Mixed cherry and plum tomatoes (we used assorted sweet cherry tomatoes)
Half Cucumber, seeds scraped out and quartered lengthways
1 Red Onion Finely Sliced
Directions
- Preheat the oven to 180 degrees Celsius.
- Place the Salmon fillets on a lightly oiled baking tray. Spoon 1tbsp of the green pesto on each salmon fillet, spread it over the top and put to one side.
- Prepare the carrots, onions, courgette, and bell pepper, and place on a roasting tray. Drizzle over the rapeseed oil and incorporate fully.
- Place both the tray of Salmon and the tray of veg in the oven and roast in for 20 to 25 minutes until cooked.
- While the Salmon and vegetables are cooking, add the wholewheat couscous to a large bowl and add the hot stock.
- Make the tomato salad by preparing the tomatoes, cucumber, and red onion. Incorporate into each other and set to one side to serve later.
- Once the roasted vegetables have cooked, leave to cool for one minute and then incorporate the veg into the couscous. Stir in the chopped walnuts and chopped parsley.
- Serve the salmon with the roasted vegetable couscous and the tomato salad.
