impress your family & friends with this quick and easy dish. the orange flavour is subtle yet really complements the delicious taste. served on a fluffy bed of couscous with zesty ribbons of zucchini and cherry tomatoes, this is wholesome meal is perfect for lunch, dinner or after a workout session.
First published at www.transformationcookbook.com
Ingredients:
2 salmon fillets, skin on
canola oil cooking spray
1/4 cup orange juice
1.5 cups couscous, cooked
1 cup cherry tomatoes, chopped
2 zucchinis, thinly sliced with a potato peeler
1 lime, freshly squeezed
1 tsp lime zest
rock salt & cracked pepper
Step 1: Preheat oven to 200°C. Line a baking tray with a sheet of baking paper.
Step 2: Lightly spray salmon fillets with oil and season with salt & pepper.
Step 3: Place salmon skin side down onto the baking tray. Spoon orange juice over the fillets. Roast for 10-12 minutes until cooked through.
Step 4: In the meantime place zucchini ribbons in a small bowl and pour over lime the juice. Place the cooked couscous into a mixing bowl and mix in tomatoes.
Step 5: Lightly spray a non-stick fry pan with oil. Drain lime juice and saute the zucchini ribbons over a medium-high heat for a few mins until soft. Remove from heat.
Step 6: Portion the couscous onto serving plates and top with zucchini ribbons. Once the salmon fillets are cooked, remove them from the oven and place them on the couscous and zucchini salad.
Tip:
• Garnish with parsley.
