Salmon and pump­kin cous­cous

2173kj, 30g fat, 30g carbs, 38g pro­tein – SERVES 2

Women's Health Australia - - NUTRITION -


1 small but­ter­nut pump­kin ● ½ medium red onion, finely sliced ● 1 tsp sea salt ● 2 gar­lic cloves ● 1 tbs pre­served lemon peel, ● thinly sliced 2 tbs pars­ley, chopped ● 2 x 170g bone­less salmon fil­lets ● 1 tbs za’atar ● 2 tbs tahini ● 60ml Greek yo­ghurt ● 1 tbs lemon juice ● 1 tbs wa­ter ●


1. Pre­heat the oven to 190°C, then peel, chop and fi­nally blitz the pump­kin in a food pro­ces­sor un­til it has the con­sis­tency of reg­u­lar cous­cous.

2. Add the pump­kin to a bak­ing tray along with the red onion, salt, gar­lic, lemon peel and pars­ley. Sprin­kle the salmon with the za’atar and a pinch of salt and place on top of the pump­kin.

3. Bake un­cov­ered for 25 mins un­til the salmon is ten­der. Com­bine the tahini, Greek yo­ghurt, lemon juice and wa­ter and driz­zle over the dish to serve.

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