Crispy Skin Salmon with Pearl Couscous Salad

Serves 2

Ingredients

Salad

120g pearl couscous

50g rocket

2 spring onions, finely sliced

60g feta, crumbled

30g pomegranate seeds

30g hazelnuts, roughly chopped

2 tsp parsley, finely chopped

2 tsp dill, roughly chopped

Zest of 1 lemon

Dressing

1 tbsp extra virgin olive oil

1 tsp lemon juice

Pinch of salt and cracked pepper

Salmon

2 x Tassal Salmon Fillets Skin On

4 tsp extra virgin olive oil

Pinch of salt and cracked pepper

Method

Step 1: Bring a pot of salted water to boil and cook couscous as per packet instructions. Once cooled, transfer to a large bowl and combine with rocket, spring onions, feta, pomegranate seeds, hazelnuts, parsley, dill and lemon zest.

Step 2: For the dressing, mix olive oil and lemon juice, then season with salt and pepper. Drizzle over the salad and gently toss to combine.

Step 3: Pat salmon skin with a paper towel until dry. If time permits, refrigerate for up to 1 hour (covered). Lightly coat salmon fillets with 1 teaspoon of olive oil, then season with salt and pepper. Heat another 3 teaspoons of olive oil in a pan over medium-high. Once hot, place salmon skin-side down and use a spatula to press for 10 seconds so the skin is pushed against the pan. Cook for 7 minutes, then flip and cook for another 1-2 minutes, or until cooked.

Step 4: Divide salad between two plates and rest salmon on top (skin-side up).

This recipe was bought to you by Tassal.