Pesto salmon & couscous bowls
Golden salmon, fluffy couscous, and tender green beans, brought together with a spoonful of pesto.
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A supper that looks generous but asks very little of you. While the salmon roasts, the couscous steams in its bowl and the beans need just a few minutes in boiling water.
LET’S MAKE SOMETHING GOOD
Into the kitchen.
The method
Heat the oven to 200°C (180°C fan). Put the salmon on a lined baking tray, brush with half the olive oil, and season. Roast for 12–18 minutes, depending on thickness, until the thickest part reaches 63°C.
Put the couscous in a heatproof bowl. Pour over the hot stock, cover, and leave for the time on the packet, usually 5–10 minutes. Fluff with a fork.
Cook the beans in boiling water for 4–5 minutes until tender. Drain and toss with the remaining olive oil and lemon juice.
Divide the couscous and beans between two bowls. Add the salmon and tomatoes, spoon over the pesto, and finish with pine nuts.
A little kitchen wisdom
Pesto commonly contains nuts and dairy. Check the label when cooking for someone with dietary requirements. Follow the couscous packet's liquid ratio if it differs.
Part of our sample collection. This recipe has not yet been kitchen-tested; photography is illustrative.
