Serves 2
Ingredients
Salad
120g pearl couscous
50g rocket
2 spring onions, finely sliced
60g feta, crumbled
30g pomegranate seeds
30g hazelnuts, roughly chopped
2 tsp parsley, finely chopped
2 tsp dill, roughly chopped
Zest of 1 lemon
Dressing
1 tbsp extra virgin olive oil
1 tsp lemon juice
Pinch of salt and cracked pepper
Salmon
2 x salmon fillets (skin on)
4 tsp extra virgin olive oil
Pinch of salt and cracked pepper
Method
Bring a pot of salted water to boil and cook couscous as per packet instructions. Once cooled, transfer to a large bowl and combine with rocket, spring onions, feta, pomegranate seeds, hazelnuts, parsley, dill and lemon zest.
For the dressing, mix olive oil and lemon juice, then season with salt and pepper. Drizzle over the salad and gently toss to combine.
Pat salmon skin with a paper towel until dry. If time permits, refrigerate for up to 1 hour (covered). Lightly coat salmon fillets with 1 teaspoon of olive oil, then season with salt and pepper. Heat another 3 teaspoons of olive oil in a pan over medium-high. Once hot, place salmon skin-side down and use a spatula to press for 10 seconds so the skin is pushed against the pan. Cook for 7 minutes, then flip and cook for another 1-2 minutes, or until cooked.
Divide salad between two plates and rest salmon on top (skin-side up).
Top tips for making the most out of your leftovers
Make the Most of Leftovers
We had the opportunity to sit down with Dietitian Amanda Maiorano, who shares her top tips for maximising your leftovers. Amanda offers expert advice on creating nutritious and delicious meals using leftover ingredients, helping you make the most out of your food resources.
About the Author
Made By Mandy
I love all things food and will use any excuse to get in the kitchen, from organising endless dinner parties and developing countless recipes. Over the years I have learnt how powerful food is. Not only is it a source of nourishment, but more importantly, it brings everyone together to provide a sense of unity and community. That’s where my love for styling and photography comes in - it allows me to tell a story and give the viewer a moment to think, to react, to feel and to understand all the beauty that food has to offer.