Salmon with roast broccoli salad

Fish
25 Min
pretty easy
4 People
Rating starstarstarstarstar_border
Pearl couscous tossed with delicious red capsicum & tomato pesto and served topped with roast broccoli and salmon fillets.
1. Set oven to 220C. Bring a saucepan of water to the boil. Add couscous and cook or 8 minutes or until cooked al dente. Drain, see step 4.

2. Cut broccoli into small florets and halve cherry tomatoes. Toss with almonds, 1 tsp grated lemon zest, 1 tbsp oil, salt and pepper and spread out on one half of a lined oven tray.

3. Place salmon fillets next to the vegetables and top with lemon slices (use 1/2 lemon). Roast for 8-10 minutes or until salmon is cooked to your liking.

4. Drain and quickly rinse the couscous. Toss in a bowl with red pesto and juice from 1/2 lemon. Season to taste with salt and pepper.

5. Serve pearl couscous between plates, top with roast veggies and salmon fillets. Cut any remaining lemon into wedges.

NOTES
If you prefer, grill the salmon and blanch broccoli when cooking the couscous. Toss couscous and broccoli with fresh cherry tomatoes, almonds and pesto. Serve with wedged lemon. Keep all components separately if preferred.
No fish option - salmon fillets are replaced with chicken schnitzels. Cook in a frypan with oil for 4-5 minutes on each side or until cooked through. Finish with juice from 1/2 lemon.
Gluten friendly option - pearl couscous is replaced with quinoa. Cook in boiling water for 15 minutes or until cooked to your liking.
PEARL COUSCOUS, 1 packet (250g)
BROCCOLI, 1
CHERRY TOMATOES, 1 packet
SLIVERED ALMONDS, 1 packet (60g)
LEMON, 1
SALMON FILLETS, 2 packets
RED PESTO, 2 x 50g

FROM YOPUR PANTRY
oil (for cooking), salt, pepper