Salmon with Couscous and Pomegranate
- 4 salmon fillets
- 2 tbsp pomegranate molasses
- 1 tbsp olive oil
- ½ lime, juice only
- 1 pomegranate, seeds only
- ½ bunch of chopped parsley
- 4 chopped mint leaves
- 1 chopped red onion
- Couscous, cooked, to serve
- Put the salmon fillets on a baking sheet, skin-side down. Mix the molasses, ½ tbsp olive oil and half the lime juice in a bowl with plenty of seasoning, then brush this mixture all over the fish. Chill for at least 30 mins. Heat the oven to 200C.
- Mix the pomegranate seeds, mint, parsley, red onion, remaining lime juice and oil in a bowl. Roast the salmon for 12 mins or until cooked through and flaking. Top the salmon with the pomegranate salsa, and serve with couscous.
20 mins
4 serving