This is quick and easy dish: tender salmon, baked in a blanket of coconut yogurt and basil, and garnished with couscous and green veggies.
The recipe is adapted from Eat Well magazine (winter 2016).
Ingredients:
small bunch basil, leaves picked
200 g coconut yogurt (unsweetened)
2 tbsp lime juice
2 salmon fillets
1 tbs black onion seeds
175 g couscous
140 g green beans
120 g broccoli florets
1 tbsp olive oil
Method:
Heat oven to 190 C (fan 170 C). Trim and cut the beans and the broccoli.
Whizz together the basil, yogurt, lime juice and some seasoning in a food processor or blender.
Put the salmon fillets skin-side down, on a baking tray lined with foil, then top each fillet with 1/3 of the basil dressing, then sprinkle over the black onion seeds.
Bake in the oven for 10-12 minutes, making sure the salmon is cooked through.
Put the couscous in a large bowl, stir in some seasoning. Pour over boiling water to just cover the couscous and leave to sit for 10 minutes.
Meanwhile, boil the beans and broccoli, and simmer for 3-5 minutes until they are just cooked.
Mix together the remaining dressing with the olive oil and seasoning. Fluff the couscous with the fork and stir in the dressing.
Add the green beans and broccoli florets.
Serve the salmon with the couscous (with some lime wedges if desired).
Bon Appetit!
