Couscous-crusted salmon with pea and potato salad recipe

• Serves 2
• 10 mins to prepare and 30 mins to cook
• 538 calories/serving

Ingredients

• 40g couscous
• One lemon, zested and juiced
• 1 tbsp olive oil
• One heaped tbsp finely chopped tarragon
• Two skinless salmon fillets

For the salad

• 200g Charlotte potatoes, halved if large
• knob of butter
• 1 x 90g pack lamb’s lettuce and pea shoots
• 100g sugar snap peas split on the diagonal
• Four spring onions, trimmed and sliced diagonally

Method

1. Preheat the oven to gas 6, 200°C, and fan 180°C. Put the potatoes in a pan of cold water.
2. Bring to a boil and cook for 15 mins, or until just tender.
3. Meanwhile, in a bowl, mix the couscous with the lemon zest and juice of ½ lemon (reserve the remainder for the salad), 2 tbsp boiling water, and the oil.
4. Cover and leave to absorb for 5 mins, then season to taste, and stir in the tarragon.
5. Press the tops and sides of the salmon fillets into the couscous to coat—Bake for 15 mins, or until cooked.
6. Meanwhile, drain the potatoes and return to the pan with the butter, remaining lemon juice, and some seasoning; mix well.
7. Toss the potatoes with the remaining salad ingredients.
8. Divide between plates and serve with the salmon.