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Lemon salmon with herby couscous

Calories
799
Protein
48g
Carbs
80g
Fat
29g

Dinner · about 15 minutes · one serving

What you need

Method

  1. 1Couscous under hot stock with a plate over it. Five minutes, untouched.
  2. 2Salmon skin-side down in a hot dry pan, pressed flat for the first ten seconds so the skin does not curl. Four minutes, then one on the flesh side.
  3. 3Peas and spinach stirred into the forked couscous with the oil, garlic and lemon — the residual heat cooks them.
  4. 4Salmon on top, resting juices poured over.

Pressing the fillet flat for ten seconds is why restaurant salmon has crisp skin and yours does not.

Worth knowing: Pressing the fillet flat for ten seconds is why restaurant salmon has crisp skin and yours does not.

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