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Member recipe

Tomato and Lemon Baked Salmon with Spicy Couscous

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Cooking time

Prep: 15 minutes Cook: 20 minutes

Skill level



Serves 3

A light, summery recipe great for a dinner party or cooked for family, friends or partners.

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For the Salmon

  • 600g Salmon
  • 4 Salad Tomatoes
  • 1 Lemon
  • 1-2tbsp Dill
  • 1tbsp Salt
  • 1tbsp Pepper
  • 1-2tbsp Olive Oil

For the Couscous

  • 300g Couscous
  • 1 Red or yellow Pepper
  • 1 Green Chilli
  • 100g Chickpeas
  • 1 Red Onion
  • 1tbsp Coriander
  • 1tbsp Olive Oil


  1. Preheat the oven to gas mark 180 °C. Place the salmon into a bowl and season it with the dill, salt, pepper and olive oil before placing it into a glass roaster. Then cut the lemon and tomatoes into quarters, squeeze about half of the lemon juice onto the salmon and place them bothe neatly and evenly around the outside of it. Sprinkle a little more dill over the whole thing, then (when the oven is ready) put it in and leave it for 20 mins.

  2. Chop up the chilli, pepper, red onion and coriander into tiny pieces, as small as possible, then fry them with the chickpeas for 3-5 minutes until the chickpeas slightly soften. Then set aside and leave to cool.

  3. Place the couscous in a cup and pour over it just enough water to cover it. Cover the cup and leave it for 3-4 minutes, then fluff the couscous and check that it is cooked but is not soggy (which can happen if too much water is added). Add a little more water if it not cooked. Then mix the couscous with the other ingredients in a bowl and set aside.

  4. Remove the salmon from the oven once it has cooked all the way through but is still soft and tender and serve it with the couscous. Serve with steamed asparagus or spinach.

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