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This is a doddle to make - everything goes into the oven and the couscous is ready in minutes. And it's perfect way to use all those Mediterranean vegetables that are now in season.


  • 4 x 150g salmon fillets, unskinned

  • a sprig or two of a herb of your choice – thyme, rosemary or sage (optional)

  • For the couscous

  • 1 large onion, peeled

  • 1 aubergine

  • ½ each of a red, yellow and green pepper

  • 5 tbsp olive oil

  • 250g couscous

  • 250mls vegetable or fish stock

  • 1 heaped tbsp grainy mustard

  • 400g can red kidney beans, rinsed


  • 1.

    Preheat the oven to 210C (425F/gas mark 7)

  • 2.

    Cut the onion in half and each half into 8 wedges. Dice the aubergine and peppers into 2.5cm (1”) squares and toss the lot into a roasting tin. Drizzle with 2 – 3 tbps of the olive oil, season well and roast on the middle shelf of the oven for 20 – 25 minutes or until tender. Check them from time to time and flip over if beginning to brown too much. Lay the salmon fillets in a baking tray, skin side uppermost, make 2 slashes through the skin, brush with 1 tbsp of the olive oil then season well with salt and pepper. Sprinkle with some sprigs of a herb and roast on the top shelf of the oven for 12 – 15 minutes or until just cooked.

  • 3.

    Stir the remaining olive oil into the couscous. Tip into a saucepan with the stock, bring to the boil and stir in the mustard and kidney beans, season well, then remove from the heat and leave to stand for 3 minutes.

  • 4.

    To serve, jumble the cooked vegetables into the couscous and pile onto a serving dish, arrange the salmon fillets on top and spoon over any cooking juices. Serve hot, warm or cold with a good glass of chilled Australian Chardonnay.

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