Salmon & chargrilled vegetable salad

Tuesday, 24 Jul 12

This recipe is packed full of nutrients and will keep you feeling satisfied for hours. Instead of the salmon you can use white fish, tuna or seafood and try quinoa, barley or brown rice instead of the cous cous for something different. Keep it warm for a lovely Winter meal and chilled for Summer.

Preparation Time

10 - 15 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

150g skinless salmon fillet
Olive oil spray
2 bunches asparagus, woody ends trimmed
1 large zucchini, trimmed, peeled into ribbons
400g can chickpeas, rinsed, drained
1/2 small red onion, thinly sliced
1/2 cup fresh continental parsley leaves
150g couscous
150ml boiling water
90g (1/3 cup) low-fat natural yoghurt
1 tbs fresh lemon juice
2 tbs chopped fresh chives


Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Bake salmon on tray for 8-10 minutes or until cooked through. Set aside to cool slightly. Flake into pieces.

Preheat a chargrill on high. Spray lightly with oil. Cook the asparagus and zucchini for 2 minutes each side or until charred and tender crisp.
Transfer to a plate. Halve the asparagus lengthways. Combine salmon, asparagus, zucchini, chickpeas, onion and parsley in a bowl.

Place couscous in a heatproof bowl. Add water. Cover with plastic wrap. Set aside for 3-4 minutes or until liquid is absorbed. Use a fork to separate grains.

Whisk yoghurt, lemon juice and chives in a bowl. Divide couscous and salmon mixture among plates. Drizzle over dressing.


Next: Banana berry yoghurt muffins

Previous: Dietitian vs Nutritionist – what’s the difference?

© Copyright Jaime Rose Nutrition 2018