4 skinless salmon fillets
1 tbsp olive oil
4 tbsp tahini
2 lemons, 1 juiced, and 1 cut into wedges
1 /2 cucumber, chopped into small pieces
1 pomegranate, seeds only
small pack flat-leaf parsley, chopped
Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. Cover with cling film and leave to stand for 8-10 mins while you cook the fish.
Heat a large, non-stick frying pan over a medium heat. Brush the salmon fillets with olive oil and fry for 5 mins on one side or until opaque halfway up the side of the fillet. Flip the fillets over carefully and cook for another 1-2 mins or until cooked through, then remove from the heat.
Mix the tahini with the lemon juice and a splash of water to make a sauce.
Drain any excess water from the couscous and tip into a bowl, adding the cucumber, pomegranate seeds and parsley. Serve the salmon on top of the couscous, with lemon wedges on the side and the tahini sauce poured over or served alongside.
energy 506 kcals • fat 26g • saturates 4g • carbs 31g • sugars 7g • fibre 6g • protein 34g • salt 0.2g