The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon-baked salmon & herby couscous
You won’t need to fish for compliments when you put this deliciously fresh dish on the table! Salmon fillets are grilled with lemon and served with tenderstem broccoli and some leek, spinach and herb-loaded couscous, then drizzled with a minty yogurt dressing.
SWK: Source of fibre
SWK: High protein
Plants 4
Serving size
Ingredients
- 1 unwaxed lemon
- 2 skinless salmon fillets (Fish)
- 1 leek
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh mint
- 180g Tenderstem broccoli
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 80g baby spinach
- 1 handful of fresh flat-leaf parsley
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
Nutritional Information
Calories: 617
Protein: 46g
Carbs: 57g
Fat: 22g
Ingredients
- 1 unwaxed lemon
- 240g Tenderstem broccoli
- 4 skinless salmon fillets (Fish)
- 2 leek
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh mint
- 160g baby spinach
- 1 handful of fresh flat-leaf parsley
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
Nutritional Information
Calories: 590
Protein: 44g
Carbs: 52g
Fat: 22g
Lemon-baked salmon & herby couscous
You won’t need to fish for compliments when you put this deliciously fresh dish on the table! Salmon fillets are grilled with lemon and served with tenderstem broccoli and some leek, spinach and herb-loaded couscous, then drizzled with a minty yogurt dressing.
Cook time:
25 mins
Cuisine:
British
Food group:
Fish
Allergens: Celery, Fish, Milk, Wheat
Cooking Instructions
Grill the salmon
- Heat your grill to high. Zest the lemon, then thinly slice it and set the zest aside. Trim the broccoli.
- Put the salmon on a baking tray lined with foil and arrange 3 lemon slices on top of each portion of fish, overlapping them slightly.
- Scatter the broccoli around the salmon and spritz everything with cooking spray. Grill for 12-14 mins, until the salmon is cooked through and flaking.
Things get saucy!
- Meanwhile, boil a half-full kettle. Trim the leek and halve it lengthways, then thinly slice into half-moons.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the leek for 4-5 mins.
- Add the garlic & herb paste, fry for 1 min, then crumble in half the stock cube and pour in 100ml boiled water (use all the stock and 150ml water for 4 portions). Stir well and simmer for 4-5 mins until just a little stock remains.
Sort your couscous
- Put the couscous into a large bowl and lightly season to taste with salt. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins, until the water is absorbed. Stir through the zest.
Add some zing
- Roughly chop the mint leaves, and roughly chop the spinach and parsley. Stir half the mint, the spinach and parsley into the couscous along with the leek.
- Mix the remaining mint into the yogurt.
Plate up
- Scatter the broccoli over the couscous, then top with the salmon and dollop on the minty yogurt.