Salmon with lemon caper salsa
Serves 1
A little effort
Total time:
Quick-to-cook salmon, served with a fast lemon-caper salsa and quick-to-cook couscous makes an easy but still healthy midweek meal. Serves 1 but easy to double to serve more
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- 1 piece salmon filletskin on
- olive oil
- 1 lemon
- 1 tbsp small capersrinsed and drained
- chopped to make 1 tbsp parsley
to serve
- couscous
- knob of butter
- rocket
Nutrition: per serving
- kcal400
- fat30.6g
- carbs0.4g
- fibre0.6g
- protein30.7g
- salt0.8g
Method
step 1
Rub the skin of the salmon with olive oil, put it skin-side down in a pan and season the top of the fish. Put over a medium heat and cook until the skin starts to crisp and fry. Put a lid on and cook for 4 minutes then take the lid off and continue cooking until the skin is crisp.
step 2
Meanwhile, zest half of the lemon as finely as you can and put it in a small bowl. Chop the capers and add these to the bowl along with the parsley, season with black pepper and add enough olive oil and lemon juice to dress everything well. Spoon the salsa over the salmon and serve with couscous and rocket with the remaining lemon juice squeezed over.
