Salmon with lemon caper salsa

Salmon with lemon caper salsa

  • serves 1
  • A little effort

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.



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

to serve

  • couscous
  • knob of butter
  • rocket


  • 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.

Nutritional Information

  • Kcals 400
  • Fat 30.6g
  • Carbs 0.4g
  • Fibre 0.6g
  • Protein 30.7g
  • Salt 0.8g