Ingredients

4 Servings

Meat & Seafood

  • Wild Atlantic Salmon 680 g

Canned/Bottled Goods

  • Pickled Capers 1 Tbsp

Produce

  • Courgettes 2

  • Fresh Thyme 1/2 bunch

  • Garlic Cloves 4

  • Parsley 1/2 bunch

  • Fresh Oregano 1/2 bunch

  • Red Onion 1/2

  • Lemons 2

Spices

  • Black Pepper 2 pinches

  • Salt 2 1/2 tsp

Dry Goods

  • Couscous 120 g

Pantry

  • Olive Oil 120 ml

  • Water 240 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 Capers
    • 1/2 bunch , finely chopped Fresh Oregano
    • 1/2 bunch , finely chopped Parsley
    • 1/2 tsp Salt
    • 1 , zested and juiced Lemon
    • 60 ml Olive Oil
    • 1/2 , finely diced Red Onion
  3. 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
  4. 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 Tbsp Olive Oil
    • 1 pinch Black Pepper
    • 1/2 tsp Salt
    • 680 g Wild Atlantic Salmon
  5. Cook Courgette

    Toss courgette with olive oil, thyme, & garlic. Season with salt & pepper. Cook for 12 minutes.

    • 1/2 tsp Salt
    • 1 sprig , leaves removed Fresh Thyme
    • 1 Tbsp Olive Oil
    • 1 pinch Black Pepper
    • 2 , 1/4" circles Courgettes
    • 3 , minced Garlic Cloves
  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 650 kcal  
Total Fat 37 g 47%
Total Saturated Fat 6 g 28%
Unsaturated Fat 31 g  
Cholesterol 95 mg 31%
Sodium 1600 mg 70%
Total Carbohydrate 37 g 13%
Fiber Total Dietary 6 g 23%
Sugars Total 5 g  
Protein 40 g 81%
Vitamin C 51 mg 60%
Calcium Ca 159 mg 10%
Iron Fe 5 mg 30%
Load More

By Innit Culinary Team