Mustard & Dill Salmon with Roasted Pumpkin & Green Bean Couscous

  • Cooks in
  • Medium Medium
  • Serves 4Serves 4


Step 1

Brush pumpkin using 1 tablespoon oil and arrange on a baking paper lined oven tray. Generously sprinkle with salt and bake in a preheated oven of 200ºC for 30–40 minutes or until golden.

Step 2

Meanwhile, cook pearl couscous in a pot of boiling water until al dente. Strain and refresh in cold water. Combine sauce ingredients together and set aside.

Step 3

Add another tablespoon oil to a non-stick frying pan and cook onion over medium heat for 4-5 minutes or until lightly golden, stirring frequently. Remove from pan and set aside. Add the remaining tablespoon of oil to the pan and place TASSAL Salmon Fillets Mustard & Dill to the hot pan. Cook for 2-3 minutes each side then transfer to a plate and keep warm.

Step 4

Carefully toss the pearl couscous with the roasted pumpkin, beans, onion and coriander leaves and season with freshly ground black pepper and salt. Spoon salad onto 4 serving plates. carefully place a salmon fillet on top of each salad and finish with a dollop of the honey and yoghurt dressing and a sprinkle of cashew nuts. Finish with a few extra coriander leaves and serve immediately.


4 x TASSAL Salmon Fillets Mustard & Dill

3 tbsp olive oil

½ Butternut or Kent pumpkin, peeled & cut into large chunks

1 onion, thinly sliced

250g Israeli couscous (pearl couscous)

300g green beans, cut into 5cm pieces then blanched

½ cup fresh coriander leaves


Honey & Yoghurt Sauce:

1 cup natural yoghurt

1 tbsp honey

1 tsp ground cumin


To Serve:

100g roasted cashew nuts, roughly chopped

extra coriander leaves