Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 680 g

Canned/Bottled Goods

  • Pickled Caper 1 Tbsp

Produce

  • Parsley 1/2 bunch

  • Fresh Oregano 1/2 bunch

  • Lemons 2

  • Red Onion 1/2

  • Brussels Sprouts 450 g

  • Fresh Thyme 1/2 bunch

  • Garlic Clove 1

Spices

  • Salt 1 1/2 Tbsp

  • Black Pepper 2 pinches

Dry Goods

  • Couscous 120 g

Pantry

  • Water 240 ml

  • Olive Oil 120 ml

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Flavour Creation

    Combine all ingredients in a small bowl.

    • 1 Tbsp, finely chopped Pickled Caper
    • 1/2 bunch, finely chopped Fresh Oregano
    • 1/2 bunch, finely chopped Parsley
    • 1 tsp Salt
    • 1, zested and juiced Lemon
    • 60 ml Olive Oil
    • 1/2, finely diced Red Onion
  3. Cook Brussels Sprouts

    Toss Brussels sprouts & oil on a rimmed baking sheet. Season with salt & pepper. Cook for 18 minutes.

    • 450 g, halved Brussels Sprouts
    • 1 Tbsp Olive Oil
    • 1 tsp Salt
    • 1 pinch Black Pepper
  4. Boil Water

    Combine all ingredients in a large pot & bring to boil.

    • 1, smashed & peeled Garlic Clove
    • 1/2 tsp Salt
    • 1/2 bunch Fresh Thyme
    • 240 ml Water
  5. Season & Cook Salmon

    Season salmon. Cook for 10 - 15 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 2 tsp Olive Oil
    • 1 pinch Black Pepper
    • 1 tsp Salt
    • 680 g Wild Atlantic Salmon
  6. Couscous Creation

    Add couscous to boiling water & stir. Turn off heat & cover. Let steam for 5 minutes. Remove thyme & garlic. Season with olive oil & lemon zest. Fluff with a fork.

    • 120 g Couscous
    • 1, zested Lemon
    • 1 Tbsp Olive Oil
  7. Serve & Enjoy!

    Pair with good music.

    • 240 ml Salsa Verde

Nutrition

  Amount per
serving
Daily value percentage
Calories 680 kcal  
Total Fat 38 g 49%
Total Saturated Fat 6 g 28%
Unsaturated Fat 32 g  
Cholesterol 95 mg 31%
Sodium 2780 mg 120%
Total Carbohydrate 42 g 15%
Fiber Total Dietary 9 g 33%
Sugars Total 4 g  
Protein 42 g 85%
Vitamin C 119 mg 130%
Calcium Ca 182 mg 15%
Iron Fe 6 mg 35%
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By Innit Culinary Team