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Moroccan salmon with cauliflower ‘couscous’ and garlic spinach
Serves 2 | prep 30 mins | total time
Moroccan salmon with cauliflower ‘couscous’ and garlic spinach
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Serves 2 | prep 30 mins | total time
Rate
Nutritional information (per serving)
Calories
382Kcal
Fat
19gr
Saturates
4gr
Carbs
8gr
Sugars
6gr
Fibre
4gr
Protein
43gr
Salt
0.3gr
Ingredients
- 300g cauliflower florets
- 2 tsp rapeseed oil
- grated zest and juice of 1 lemon
- 2 x 150g salmon fillets
- 1 tsp ras el hanout
- 1 garlic clove, sliced
- 150g young-leaf spinach
- ½ tsp harissa (we like Belazu)
- 75g 0% fat Greek yogurt
Step by step
- Whiz the cauliflower florets in short bursts in a food processor until it has the texture of couscous. Heat 1 teaspoon oil in a shallow pan, add the cauliflower couscous and a little seasoning and stir-fry over a high heat for 3-4 minutes until it's starting to turn golden in places. Add 3 tablespoons water, cover the pan with a lid and cook over a low heat for 4 minutes or until the cauliflower is tender and the water has evaporated. Keep warm.
- Meanwhile, squeeze the juice of ½ lemon over the salmon; dust with the ras el hanout on both sides. Heat 1 teaspoon oil in a frying pan, add the salmon and fry for 3 minutes each side over a medium-high heat, or until cooked to your liking. Remove to warmed plates.
- Add the garlic to the fat left in the frying pan and cook until it starts to sizzle. Pile in the spinach; cook until just wilted.
- Add half the lemon zest and the rest of the juice to the cauliflower couscous and spoon onto the plates, along with the spinach.
- Stir the remaining lemon zest and the harissa into the yogurt; season. Serve with the salmon.
Salmon contains omega-3 fats, which help to keep the heart and brain healthy.