Basil & coconut salmon with spiced couscous

Basil & coconut salmon with spiced couscous

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(4 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2
Top salmon fillets with a coconut and lime dressing, sprinkle with nigella seeds and bake, then serve with fluffy couscous and green veg

Nutrition and extra info

Nutrition: per serving

  • kcal757
  • fat36g
  • saturates12g
  • carbs61g
  • sugars13g
  • fibre7g
  • protein44g
  • salt0.3g


  • small bunch basil, leaves picked



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 200g coconut yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • juice 1 lime, plus 1 lime cut into wedges



    The same shape, but smaller than…

  • 2 salmon fillets
  • 1 tbsp nigella seeds
  • 175g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp ground cumin
  • 140g green beans, trimmed and each cut into 3 pieces
  • ½ head of broccoli, cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 190C/170C fan/gas 5 and boil the kettle. Whizz together the basil, 150g of coconut yogurt, the juice from 1 lime and some seasoning in a small food processor. Put the salmon fillets, skin-side down, on a baking tray lined with foil. Top each fillet with the basil dressing, then sprinkle over the nigella seeds. Bake in the oven for 10-12 mins until cooked through.

  2. Meanwhile, put the couscous in a large bowl and stir in the turmeric, cumin and some seasoning. Pour over boiling water to just cover the couscous, cover with cling film and leave to sit for 10 mins. Meanwhile, put a pan of water on to boil, add the beans and broccoli, and simmer for 3 mins until they are just cooked. Mix together the remaining 50g yogurt with the olive oil and seasoning. Fluff the couscous up with a fork and stir in the yogurt, then the drained broccoli and beans. Serve the salmon with the couscous and lime wedges on the side.

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Comments, questions and tips

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Frantic Flapjack
17th Mar, 2015
The topping amounts seem to be wrong as it comes out quite runny after being whizzed together. If I made again, I would chop up the basil and then mix by hand into the yogurt and add lime juice to taste. Saying that, the end result was very good. Santo60 says below that they couldn't source nigella. It is usually sold as onion seed and is available in the spice section at Tesco. I also cooked the salmon for five minutes longer than the recipe states.
9th Mar, 2015
Was a bit surprised with this recipe for the following reasons; Ingredients stated juice of 2 limes, yet only 1 in the method (which was too much anyway) too much coconut yogurt for 2 fillets, would probably be better for 4. my 2 fillets (which were not large) was still under cooked after the allotted time and temperature. could not source Nigella seeds but would have helped if alternative (like sesame seed or cumin seed) was mentioned.
Minoo's picture
27th Jan, 2015
This recipe has really unusual flavours, partly because of the coconut yoghurt. There seemed to be way too much of all the other ingredients for the salmon, so if I made it again I'd keep all the recipe measurements the same but use 4 salmon fillets.
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