Salmon with Couscous,Crème fraîche and Parmesan
Prep time
Cook time
Total time
Recipe type: Lunch
Serves: 2
  • 250 g Young's Easy Cook Salmon Fillet Chunks
  • 1 red onion
  • 2 courgettes
  • 3 tablespoon Rapeseed Oil
  • 2 tablespoon Lemon juice
  • 180 g Couscous
  • 200 ml Hot water
  • 2 tablespoon Fresh Parmesan Cheese
  • 2 heaped tablespoon Crème fraîche, Sour Cream or Greek Yoghurt
  • sprinkle Mixed Seeds
  • A few basil leaves
  1. Pre-heat the oven to 200 degrees Celsius. Place the salmon fillets or chunks in a baking tray, scatter over the finely chopped red onions, diced courgettes or any other diced vegetables. Drizzle over 2 tablespoons of rapeseed or olive oil and the lemon juice.
  2. Bake in the oven for 20 minutes, until the fish is cooked through.
  3. In the meantime, place 160 grams of couscous into a bowl, add one tablespoon rapeseed or olive oil, pour over 200 ml boiling water, cover with a plate and leave to soak.
  4. When the fish is cooked, take it out of the oven. Take the plate off the bowl of couscous, fluff up with a fork and serve in another bowl, topped with the baked fish and vegetables. Add a dollop or two of crème fraîche, sour cream or greek yoghurt and sprinkle with fresh Parmesan, basil leaves and seeds, if using.
Recipe by Ren Behan - Author Wild Honey and Rye at