Baked Salmon Pesto with Couscous
5m
prep time
20m
total time
Easy
level
10
ingredients
Bursting with fresh flavours, our pesto salmon is perfect for a summer’s evening. It’s a great recipe to cook for friends as the salad can be made ahead of time (add the mint just before serving). For children, you might like to leave out the mint and walnuts.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/180°C fan. Place the salmon fillets on a shallow lined baking tray, season and cook for 10-15 minutes, until cooked through. Tip the roughly chopped walnuts (if using) onto a baking tray and add to the oven for 6-8 minutes, until golden.
Step 2
Add the couscous to a large bowl and pour over just under double the volume of boiling water (for 200g couscous, you'll need about 400ml boiling water). Stir, cover and leave to stand for 15 minutes.
Step 3
Next, bring a saucepan of salted water to the boil, add the trimmed green beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold water.
Step 4
Fluff the couscous through with a fork and add the cooked green beans, toasted walnuts, cannellini beans, chopped mint (if using) and pesto. Season to taste with salt and black pepper. Divide the salad between the plates, add a piece of salmon and scatter over the lemon zest.
- Ingredients
- Based on 4 servings
-
4 Salmon Fillets 2 x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g -
1 Lemon, zested 1 x Sainsbury's Lemons -
30g Mint, roughly chopped 1 x Sainsbury's Fresh Packed Mint 30g -
400g Green Beans, trimmed 2 x Sainsbury's Fine Green Beans 200g -
150g Fresh Pesto 1 x Sainsbury's Fresh Green Pesto 150g -
200g Couscous 1 x Sainsbury's Cous Cous 500g -
100g Walnuts, roughly chopped 1 x Sainsbury's Walnuts, Halves 100g -
1 Tin Cannellini Beans, drained 1 x Sainsbury's Cannellini Beans In Water 400g (235g*) -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
3 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
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