Salmon & Couscous Salad
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Main Course
Servings 2
Calories 516 kcal
Ingredients
For the salmon
- 1 salmon fillets
- 2 tsp ghee
- 2 tsp lemon juice
- salt & pepper
For the salad
- 2 cups iceberg lettuce, chopped
- 1 cup 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)
- salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Rub the salmon with melted ghee and season with salt and pepper.
- Place salmon skin-side down on a baking tray, and pour the lemon juice over the top. Bake for 10-12 minutes, until cooked through.
- In the meantime, make the dressing by whisking together all the dressing ingredients.
- Prepare the salad by dividing the iceberg lettuce between 2 bowls, top with cooked couscous, red onion, tomatoes, and feta cheese.
- Once salmon is cooked, remove from oven and place on top of the salad. Drizzle with the dressing and serve.
Keyword couscous, salmon