Bright roasted Mediterranean vegetables are the star of this easy fish recipe which is low-fat but protein-packed.


  • 4 x 150g salmon fillets, unskinned

  • A sprig or two of a herb of your choice, thyme, rosemary or sage

  • For the couscous

  • 1 large onion, peeled

  • 1 aubergine

  • ½ each of a red, yellow and green pepper

  • 5 tbsp olive oil

  • 250g couscous

  • 250ml vegetable or fish stock

  • 1 heaped tbsp grainy mustard

  • 400g can red kidney beans


  • 1.

    Preheat the oven to 210 c

  • 2.

    Cut the onion in half and each half into 8 wedges. Dice the aubergine and peppers into 2.5cm squares and toss the lot into a roasting tin. Drizzle with 2-3 tbsp of 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.

  • 3.

    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 the salt and pepper. Sprinkle with some sprigs of a herb and roast on top shelf of the oven for 12-15 minutes or until just cooked.

  • 4.

    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.

  • 5.

    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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 888kj
  • Fat Total 39g
  • Saturated Fat 7g
  • Protein 50g
  • Carbohydrate 83g
  • Sugar 11g
  • Sodium 468mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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