roasted salmon

with broccoli and israeli couscous

  • 500g broccoli, cut into florets
  • ¼ cup (60ml) extra virgin olive oil
  • 1 long red chilli, sliced
  • ⅓ cup (55g) almonds, chopped
  • sea salt and cracked black pepper
  • 4 x 180g salmon fillets, skin on
  • ¾ cup (150g) Israeli (pearl) couscous, cooked
  • ¼ cup (65g) store-bought sundried tomato pesto
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon lemon juice
  1. Preheat oven to 220°C (425°F). Place the broccoli, oil, chilli, almond, salt and pepper in a large bowl and toss to combine. 
  2. Place the broccoli mixture on a large oven tray lined with non-stick baking paper and cook for 6–8 minutes or until tender and charred. 
  3. Sprinkle the salmon with salt and pepper and place on top of the broccoli. Cook for a further 8–10 minutes or until the salmon is just cooked through. 
  4. Place the couscous, pesto, lemon rind, lemon juice and broccoli mixture in a large bowl and mix to combine. Divide the mixture between serving plates and top with the salmon. 
  5. Sprinkle with sea salt to serve. Serves 4.
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