Couscous Crumbed Salmon With Parsley and Hazelnut Pesto Recipe

Name: Couscous Crumbed Salmon With Parsley and Hazelnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (200 g) salmon fillets, bones and skin removed; ½ cup couscous; salt and pepper; vegetable oil, for frying salmon; 1 cup flat leaf parsley; ⅓ cup hazelnuts, roasted; 1 garlic clove, chopped; ⅓ cup olive oil; salt and pepper, to taste; 1 tablespoon lemon juice

Servings: persons

4 (200 g) salmon fillets, bones and skin removed
½ cup couscous
salt and pepper
vegetable oil, for frying salmon
1 cup flat leaf parsley
⅓ cup hazelnuts, roasted
1 garlic clove, chopped
⅓ cup olive oil
salt and pepper, to taste
1 tablespoon lemon juice

1
To make pesto, place parsley, hazelnuts, garlic, olive oil, lemon juice, salt and pepper into food processor.
2
Process until well combined.
3
Set aside.
4
Meanwhile, season both sides of salmon with salt and pepper.
5
Place couscous into shallow bowl.
6
Coat both sides of salmon with couscous.
7
Add vegetable oil to non-stick fry pan and heat over medium heat.
8
Cook Salmon, in batches, for 2 - 3 minutes on each side or until golden and almost cooked through.
9
(Salmon should still be pink in centre).
10
Serve.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (200 g) salmon fillets, bones and skin removed, ½ cup couscous, salt and pepper, vegetable oil, for frying salmon, and more.

Yes, Couscous Crumbed Salmon With Parsley and Hazelnut Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous Crumbed Salmon With Parsley and Hazelnut Pesto

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