Crispy Skin Salmon with Pearl Couscous Salad

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Crispy Skin Salmon with Pearl Couscous Salad Recipe by Mandy | Minimax

Serves 2



120g pearl couscous

50g rocket

2 spring onions, finely sliced

60g feta, crumbled

30g pomegranate seeds

30g hazelnuts, roughly chopped

2 tsp parsley, finely chopped

2 tsp dill, roughly chopped

Zest of 1 lemon


1 tbsp extra virgin olive oil

1 tsp lemon juice

Pinch of salt and cracked pepper


2 x salmon fillets (skin on)

4 tsp extra virgin olive oil

Pinch of salt and cracked pepper


  • 01

    Bring a pot of salted water to boil and cook couscous as per packet instructions. Once cooled, transfer to a large bowl and combine with rocket, spring onions, feta, pomegranate seeds, hazelnuts, parsley, dill and lemon zest.

  • 02

    For the dressing, mix olive oil and lemon juice, then season with salt and pepper. Drizzle over the salad and gently toss to combine.

  • 03

    Pat salmon skin with a paper towel until dry. If time permits, refrigerate for up to 1 hour (covered). Lightly coat salmon fillets with 1 teaspoon of olive oil, then season with salt and pepper. Heat another 3 teaspoons of olive oil in a pan over medium-high. Once hot, place salmon skin-side down and use a spatula to press for 10 seconds so the skin is pushed against the pan. Cook for 7 minutes, then flip and cook for another 1-2 minutes, or until cooked.

  • 04

    Divide salad between two plates and rest salmon on top (skin-side up). 

Top tips for making the most out of your leftovers

Make the Most of Leftovers

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About the Author

Made By Mandy

I love all things food and will use any excuse to get in the kitchen, from organising endless dinner parties and developing countless recipes. Over the years I have learnt how powerful food is. Not only is it a source of nourishment, but more importantly, it brings everyone together to provide a sense of unity and community. That’s where my love for styling and photography comes in - it allows me to tell a story and give the viewer a moment to think, to react, to feel and to understand all the beauty that food has to offer.