Name: Summer salad with pan-fried salmon
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Ingredients: 150g wholemeal giant couscous; 320g baby spinach leaves; 240g black beans drained; 160g cherry tomatoes halved; 80g roasted peppers in a jar sliced; ¼ red onion thinly sliced; ½ avocado cubed; 30g Kalamata olives; olive oil for frying; 2 x 140g salmon fillets; 1-2 cloves garlic crushed; 2 tbsp extra virgin olive oil; 4 tbsp lemon juice; 1 tsp Dijon mustard; handful of coriander finely chopped; 1 red chilli finely chopped

Summer salad with pan-fried salmon

Enjoy this epic salad with pan-fried salmon tossed with giant couscous, black beans, baby spinach, avocado and peppers. It's high in protein and fibre

28 min total 10 min prep 18 min cook 4 474 cal

Instructions

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1 Cook the couscous in 500ml boiling water for 7-8 mins. In the last minute, add the spinach and stir until wilted. Drain thoroughly and transfer to a large salad bowl.
2 Tip in the black beans, tomatoes, peppers, onion, avocado and olives.
3 Stir in the cooked couscous and spinach, mixing well.
4 Heat a pan over medium heat, add a little oil and pan-fry the salmon fillets for 4 mins on each side until opaque and cooked through. Remove from the heat.
5 In the same pan, fry the garlic for about a minute until soft. Remove from the heat, then add the extra virgin olive oil, lemon juice, Dijon, coriander and chilli, stirring it all together to make the dressing.
6 Plate up the salad with the salmon on top, or flake into pieces and stir it through the salad. Drizzle over the dressing to serve.