Couscous Crumbed Salmon With Parsley and Hazelnut P

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Couscous Crumbed Salmon With Parsley and Hazelnut Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions