Salmon Fillets with jewelled cous-cous salad & greens
This is a very comforting dish with lots of colour & texture, an explosion of flavour!
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Prep time10 minutes![]()
2 portions
Ingredients
- 200 grams couscous
- 1 tbsp tomato puree
- 2 medium sweet potatoes
- 2 tbsp Bertolli Easy Cook
- 2 salmon fillets
- 1 handful pomegranate seeds
- 1 handful fresh herbs
- 1 tbsp extra virgin olive oil
- 80 grams feta cheese
- 150 grams tenderstem broccoli
Nutritional Guidelines
(per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Cook the cous-cous according to packet instructions once cooked stir in 1 tbsp of tomato puree for added flavour and colour.
- Preheat the oven to 180C Fan oven. Pop the sweet potato into a roasting tray/oven proof dish (approx 30 x 25cm) drizzle with 1 heaped tbsp of Bertolli Easy Cook and season with salt and pepper. Give it a good mix and then roast for 30-40 minutes or until golden and cooked through.
- Meanwhile, drizzle Bertolli Easy Cook on top of the salmon fillets, season with salt and pepper and add to the tray of nearly cooked sweet potatoes then turn the oven to the high grill setting and grill the salmon for 10 minutes on the top shelf until the salmon is cooked and looking lovely and golden.
- Meanwhile, boil the greens for 3-5 minutes (depending on what you use) drain and pop to one side.
- In a large bowl add the cooked couscous, crumble in the feta, sprinkle in the pomegranate seeds, chopped herbs and cooked greens (you might need to chop these up roughly into more bite size pieces. Give it a good mix.
- Serve the salmon with the couscous salad and roasted sweet potato.
