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NOTES Salmon is one of the best sources of long-chain omega-3s EPA

and DHA – essential fatty acids which help to control blood cholesterol levels and keep your heart healthy.

Eat well EVERY DAY

TUESDAY Mustard honey salmon with veggie couscous


1 x 200g pack radishes 1 x 200g pack green beans, trimmed and cut in half 1 tbsp olive oil 2 x 120g skinless salmon fillets 1 lemon, cut in half 1 tsp clear honey 1 tbsp wholegrain mustard 100g dried couscous 1 tbsp flaked almonds 2 large handfuls mixed herbs of your choice (we used dill and parsley), roughly chopped

1 Preheat the oven to 200˚C, fan 180˚C,

gas 6. Quarter or halve the radishes, depending on their size. Toss the radishes and the green beans with the oil and a pinch of salt and spread out in a large roasting tray. 2 Add the salmon fillets and lemon halves to the tray. Mix together the honey, mustard and some seasoning in a medium bowl, then spoon over the fillets. Roast in the oven for 8 minutes. 3 Meanwhile, put the couscous into the empty honey and mustard bowl, pour in 150ml boiling water plus a pinch of salt, cover and leave to soak for about 10 minutes, then fluff up with a fork.

4 When 8 minutes are up, scatter the flaked almonds over the veg in the roasting tray and return to the oven for 3 minutes or until the salmon is just cooked through. 5 Lift the salmon and lemon out onto serving plates, then stir the couscous into the veg in the tin. Squeeze in the juice from one of the roasted lemon halves and season to taste. Serve the couscous alongside the mustardy salmon, with the remaining roasted lemon cut into wedges to serve. ■ 596cals; 28g fat (5g sat fat);

36g protein; 7g fibre; 46g carbs; 8g total sugars; 0.5g salt ➤


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