Olive Magazine
Salmon with lemon caper salsa

Salmon with lemon caper salsa

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 1

Quick-to-cook salmon, served with a fast lemon-caper salsa and quick-to-cook couscous makes an easy but still healthy midweek meal. Serves 1 but easy to double to serve more

Nutrition:
NutrientUnit
kcal400
fat30.6g
carbs0.4g
fibre0.6g
protein30.7g
salt0.8g
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Ingredients

  • 1 piece salmon fillet, skin on
  • olive oil
  • 1 lemon
  • 1 tbsp small capers, rinsed and drained
  • chopped to make 1 tbsp parsley

to serve

  • couscous
  • knob of butter
  • rocket

Method

  • STEP 1

    Rub the skin of the salmon with olive oil, put it skin-side down in a pan and season the top of the fish. Put over a medium heat and cook until the skin starts to crisp and fry. Put a lid on and cook for 4 minutes then take the lid off and continue cooking until the skin is crisp.

  • STEP 2

    Meanwhile, zest half of the lemon as finely as you can and put it in a small bowl. Chop the capers and add these to the bowl along with the parsley, season with black pepper and add enough olive oil and lemon juice to dress everything well. Spoon the salsa over the salmon and serve with couscous and rocket with the remaining lemon juice squeezed over.

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