Salmon & Cous Cous Salad

Serves: 2

Ingredients:

  • 2x 150g pieces of salmon

  • 2 tsp. olive oil

  • 2 tsp. lemon juice

    Salad:

  • 2 cups (150g) iceberg lettuce, chopped

  • 1.5 cup (157g) couscous, cooked

  • ½ red onion, chopped

  • 10 cherry tomatoes, chopped

  • 2 tbsp. feta cheese

    Dressing:

  • 1 tbsp. olive oil

  • 1 tbsp. fresh lemon juice

  • ½ tsp. Dijon mustard

  • ½ tsp. maple syrup or honey (optional)

  • sea salt & pepper, to taste

Preparation time: 5 minutes

Directions:

Cooking time: 20 minutes

  1. Preheat oven to 200°C. Rub the salmon with olive oil and season with salt and pepper. (Ensure cous cous is cooked as per packet instructions)

  2. Place salmon skin-side down on a baking tray, and pour the lemon juice over the top. Roast for 15-20 minutes and make the dressing by whisking together all ingredients.

  3. Prepare the salad by dividing the iceberg lettuce between bowls, top with cooked couscous, red onion, tomatoes, and feta cheese & cooked salmon.

  4. Drizzle with the dressing and serve!

Salmon salad with cherry tomatoes, lettuce, feta cheese, and red onions.