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Lemon Infused Salmon with Cous Cous
- Step 1
Preheat oven to 210°C (fan forced). Remove plastic film from the tray. Remove salmon and lightly oil on both sides. Place back into tray on soaker pad. Ensure fillets and separated for even cooking. For crispy skin, cook skin side up. Season with salt and pepper. Toss fennel in oil and lay on top of the salmon. Bake for 20 minutes or until fully cooked (Cooking times may vary between appliances).
- Step 2
Meanwhile, add cous cous into a bowl, pour over boiling water , stir then cover with plastic wrap and allow to stand for 5 minutes. Remove plastic wrap and fluff with a fork. Add cherry tomatoes and parsley. Combine olive oil and lemon juice to create a dressing. Pour over cous cous and toss well.
- Step 3
Enjoy Salmon on a bed of roasted fennel with cous cous salad.
1 x 300g pack Tassal Tassie Salmon Infusion, Lemon
1 tablespoon olive oil
1/2 small bulb of fennel , thinly sliced
black pepper, for sprinkling
1/2 cup cous cous
2/3 cup (150ml) boiling water
1/2 punnet yellow and red cherry tomatoes, halved
1/3 cup chopped fresh parsley leaves
1 tablespoon olive oil, extra
1 tablespoon lemon juice