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Mustard honey salmon with veggie couscous


Serves: 2
timePrep time: 25 mins
timeTotal time:
Mustard honey salmon with veggie couscous
Recipe photograph by Martin Poole

Mustard honey salmon with veggie couscous

This speedy salmon dish is packed with flavour and is ready in no time

Serves: 2
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
596Kcal
Fat
28gr
Saturates
5gr
Carbs
46gr
Sugars
8gr
Fibre
7gr
Protein
36gr
Salt
0.5gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 1 x 200g pack radishes
  • 1 x 200g pack green beans, trimmed and cut in half
  • 1 tbsp olive oil
  • 2 x 120g skinless salmon fillets
  • 1 lemon, cut in half
  • 1 tsp clear honey
  • 1 tbsp wholegrain mustard
  • 100g dried couscous
  • 1 tbsp flaked almonds
  • 2 large handfuls mixed herbs of your choice (we used dill and parsley), roughly chopped

Step by step

  1. Preheat the oven to 200 ̊C, fan 180 ̊C, 4 gas 6. Quarter or halve the radishes, depending on their size. Toss the radishes and the green beans with the oil and a pinch of salt and spread out in a large roasting tray.
  2. Add the salmon fillets and lemon halves to the tray. Mix together the honey, mustard and some seasoning in a medium bowl, then spoon over the fillets. Roast in the oven for 8 minutes.
  3. Meanwhile, put the couscous into the empty honey and mustard bowl, pour in 150ml boiling water plus a pinch of salt, cover and leave to soak for about 10 minutes, then fluff up with a fork.
  4. When 8 minutes are up, scatter the flaked almonds over the veg in the roasting tray and return to the oven for 3 minutes or until the salmon is just cooked through.
  5. Lift the salmon and lemon out onto serving plates, then stir the couscous into the veg in the tin. Squeeze in the juice from one of the roasted lemon halves and season to taste. Serve the couscous alongside the mustardy salmon, with the remaining roasted lemon cut into wedges to serve.

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