Salmon & Couscous Salad

Serves: 2

Prep: 10 mins

Cook: 12 mins

Ingredients

For the salmon:

2x 4 oz. (115g) pieces of salmon

2 tsp. olive oil

2 tsp. lemon juice

sea salt & pepper  

For the salad:

2 cups (150g) iceberg lettuce, chopped

1 cup (157g) couscous, cooked

1/2 red onion, chopped

10 cherry tomatoes, chopped

2 tbsp. feta cheese  

For the dressing:

1 tbsp. olive oil

1 tbsp. fresh lemon juice

1/2 tsp. Dijon mustard

1/2 tsp. maple syrup or honey (optional)

sea salt & pepper, to taste

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)
516	29	29	36

*nutrition per serving

Directions

1. Preheat the oven to 400°F (200°C). Rub the salmon with olive oil and season with salt and pepper.

2. Place salmon skin-side down on a baking tray, and pour the lemon juice over the top. Roast for 10-12 minutes, until cooked through.

3. In the meantime, make the dressing by whisking together all the ingredients.

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

5. Once salmon is cooked, remove it from the oven and place it on top of the salad. Drizzle with the dressing and serve.