Smoky paprika salmon with lemony couscous
For a quick midweek meal after a long day at the office, you can't beat this flavourful paprika salmon with lemon couscous – guaranteed to perk you back up!
Smoky paprika salmon with lemony couscous
Speedy and spicy salmon goes perfectly with zingy lemon couscous, giving you a simple but tasty meal in minutes. Recipe and image from Speedy Comfort by Jon Watts (£22, hardback, Bloomsbury). Photography by Andrew Burton.
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 4
Ingredients
- 4 good-sized skinless salmon fillets
- 2 tsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic granules
- ¼ tsp black pepper
- 300ml vegetable stock
- 150g (5¼oz) couscous
- zest and juice of 1 lemon, plus lemon wedges (optional), to serve
- 5g parsley, leaves chopped
- 100g 200g chickpeas (drained weight) rinsed
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Line a tray with baking paper.
Step 2
Place the salmon on the prepared tray, drizzle over the oil, then sprinkle over the smoked paprika, garlic granules, salt and pepper.
Step 3
Bake for 15 minutes, or until cooked through. You could also cook it in an air fryer – spray the salmon with oil and arrange in a single layer.
Step 4
Meanwhile, make the couscous. Pour the stock into a saucepan that has a lid, add some salt, then bring to the boil. Tip in the couscous, stir, then remove from the heat and cover with the lid. Let it sit for 5 minutes.
Step 5
Add the lemon zest and juice, parsley and chickpeas, then fluff up the couscous with a fork and serve with the salmon, with lemon wedges on the side.
