Dukkah-crusted salmon with fennel, courgette and herb couscous
- May 2019
- Serves 2
- Hands-on time 25 min, oven time 37-40 min
You only need a few ingredients for this meal for two, featuring dukkah-crusted salmon fillets and a herby roast fennel and courgette couscous.
Check out our salmon and root vegetable traybake with a quick coriander pesto for a spicy, zingy midweek feast.
- 39.5g (6.3g saturated)
- 76.9g (28.4g sugars)
- 1 small fennel bulb
- 1 courgette
- 2 tbsp dukkah (see Know-how)
- 2 sustainable skinless salmon fillets
- 120g couscous
- Small bunch each of fresh dill, parsley and mint.
- 75g sultanas
- Extra-virgin olive oil, salt and pepper and lemon wedges, to serve
- Heat the oven to 200°C/180°C fan/gas 6. Roughly chop the fennel bulb and courgette, put on a roasting tray, drizzle with olive oil and sprinkle with sea salt, then roast for 25 minutes. Meanwhile, mix the dukkah (see Know-how) with 1 tbsp olive oil and a pinch of salt. Spread over one side of each salmon fillet. After 25 minutes, add the fish to the tray and cook for 12-15 minutes until flaky.
- Put the couscous in a heatproof bowl and pour in 150ml boiling water. Cover with a plate and set aside for 5 minutes, then fluff up with a fork. Chop a small bunch each of fresh dill, parsley and mint. Set the salmon to one side of the roasting tray, then mix the roasted vegetables with the couscous, chopped herbs and sultanas. Drizzle with extra-virgin olive oil, sprinkle with salt and pepper and serve with lemon wedges for squeezing over.
Dukkah is a crunchy mix of seeds, nuts, dried herbs and spices used in North African cooking. Find it in the world food section of large supermarkets.
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