Pan-fried salmon, salad and couscous

Our Pan-fried salmon with couscous is a great option when you need a super-fast but ultra-nutritious lunch.

On your plate will be a good balance of healthy protein, vegetables and greens, plus superfood grains that will fill you up. As a complex carbohydrate, couscous has the essential nutrients your body needs to stay full and energized throughout the afternoon and avoid those 4pm munchies!

This lunch idea is a simple one that requires minimal prep and effort, you can make it even faster if your pre-prep the couscous while waiting for your breakfast cup of tea! This is a well-balanced lunch that can be ready in minutes, looks great on your plate and tastes just as good.

Serves 2


2 salmon fillets

160g couscous

200ml water

1tbsp olive oil

1/2 red pepper sliced and chopped

2 spring onions

6 green beans or 4 asparagus tips

Handful of salad leaves of your choice

2 medium-sized tomatoes, quartered

Half a lemon

Salt and pepper

What to prep:

In a frying pan add a tbsp of oil and stir fry your chopped vegetables (spring onion, red pepper and green beans or asparagus) until soft.

Boil the kettle and measure out 160g of couscous into a bowl. Pour approximately 200ml of boiling water until it’s just over the top of the couscous, cover, and leave to stand for 6 minutes. Add a dash of olive oil, some salt, and pepper, and the cooked vegetables.  Fluff it all up with a fork.

Meanwhile, heat a little oil in a frying pan and place the salmon steak skin side down over a medium-high heat. Cook for 3 minutes on each side, so it’s still pink in the middle (unless that’s not your thing, in which case cook for longer!).

When you’re ready:

Grab a handful of salad leaves, chop up a few tomatoes, or any other salad vegetables of choice. You can either drizzle over any salad dressing you may have in the fridge or simply some olive oil, sea salt, and pepper.

Spoon half the couscous on each plate then place one salmon fillet on top – if you have any cooking juices left in the pan gently drizzle a little over the fillets for extra flavour.

Squeeze a little lemon juice over the salmon and couscous. And you’re done!