Summer salad with pan-fried salmon
Enjoy this epic salad with pan-fried salmon tossed with giant couscous, black beans, baby spinach, avocado and peppers. It’s high in protein and fibre
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Prep:10 mins
Cook:18 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 474
-
fat 23g
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saturates 4g
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carbs 35g
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sugars 0g
-
fibre 12g
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protein 28g
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salt 0.79g
Ingredients
- 150g wholemeal giant couscous
- 320g baby spinach leaves
- 240g black beans , drained
- 160g cherry tomatoes , halved
- 80g roasted peppers in a jar , sliced
- ¼ red onion , thinly sliced
- ½ avocado , cubed
- 30g Kalamata olives
- olive oil , for frying
- 2 x 140g salmon fillets
- 1-2 cloves garlic , crushed
- 2 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- 1 tsp Dijon mustard
- handful of coriander , finely chopped
- 1 red chilli , finely chopped
Method
Cook the couscous in 500ml boiling water for 7-8 mins. In the last minute, add the spinach and stir until wilted. Drain thoroughly and transfer to a large salad bowl.
Tip in the black beans, tomatoes, peppers, onion, avocado and olives.
Stir in the cooked couscous and spinach, mixing well.
Heat a pan over medium heat, add a little oil and pan-fry the salmon fillets for 4 mins on each side until opaque and cooked through. Remove from the heat.
In the same pan, fry the garlic for about a minute until soft. Remove from the heat, then add the extra virgin olive oil, lemon juice, Dijon, coriander and chilli, stirring it all together to make the dressing.
Plate up the salad with the salmon on top, or flake into pieces and stir it through the salad. Drizzle over the dressing to serve.
