Salmon & Lemon Couscous
Fish cooked whole so it stays in clean pieces, with a quick lemony couscous. One pot plus the steam oven, about 25 minutes.
One pot + steam oven · ~25 min · serves 4. No onion/garlic.
Ingredients
- 500 g salmon (or white fish) fillets
- 250 g couscous
- 1 leek, sliced
- 150 g green of the week: asparagus tips, spinach, or peas
- 1 tbsp olive oil
- 1 tbsp butter
- 300 ml stock (homemade or additive-free)
- 1 lemon, zested and juiced
- 20 g parmesan, grated
- ½ tsp salt + pepper
- 1 head broccoli
Method
Start the steam oven first, then make the couscous on the hob while the fish cooks. Both finish together.
🔥 In the steam oven (~13 min, runs alone)
Steam oven — no preheat needed; set it going from cold.
- Season the salmon and set it in, left whole.
- Put the broccoli in at the same time to steam.
🍳 On the hob — one pot (~12 min, while the oven runs)
- Soften the leek in the olive oil ~4 min.
- Stir in the green (asparagus / spinach / peas), 2 min.
- Add the stock and bring to the boil.
- Stir in the couscous, cover, take off the heat, leave 5 min.
- Fluff with a fork; stir through the butter, lemon and parmesan.
🍱 To assemble
- Lift out the baby’s portion, then season the rest.
- Couscous into each container, a piece of fish on top, steamed broccoli alongside.
Notes
- Swap: bulgur (nuttier, a touch healthier) or gnocchi in place of couscous.
- Couscous can dry in the fridge — add a splash of water before reheating. Eat within 2 days.
- Rotate the green so peas don’t repeat weekly.
Changelog
- v2 — fixed the steam-oven steps so they render as a numbered list (blank line before the list).
- v1 — first version.