Servings4
Ingredients
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Instructions
- Prepare the couscous with hot stock or water according to the packet, then fluff with a fork and fold through the herbs or pesto listed.
- Season the salmon with lemon, basil and garlic and roast or grill until just cooked. Let it rest briefly before flaking into large pieces.
- Prepare the sauce and vegetables, keeping crunchy elements separate until serving. Taste the couscous for lemon, salt and olive oil.
- Serve the salmon over the couscous with green couscous with spinach and herbs, spooning the sauce around rather than over-crisping the fish.
Kitchen note: Add lemon or fresh herbs just before serving to keep the flavours bright.
Why you'll like this recipe
- Lemon, basil and garlic gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: green couscous with spinach and herbs.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Reserve pasta water before draining; its starch helps the sauce cling.
- Add smoked or cured salmon at the end so it warms without becoming tough.
- Keep cream sauces at a gentle simmer rather than a hard boil.
What to serve with it
Serve with green couscous with spinach and herbs. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.