Salmon with asparagus & wild garlic couscous

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 745 Kcal, 45g Protein, 51g Carbohydrates, 39g Fat


  • Couscous
  • 250 g couscous
  • 1 spring onions incl. green parts, finely chopped
  • 4 dl salted water, boiling
  • Vegetables
  • oil for frying
  • 1 courgettes, cut into sticks approx. 5 cm long
  • 250 g thin green asparagus
  • 0.5 tsp salt
  • 150 g cherry tomatoes, quartered
  • Salmon
  • 4 salmon fillets with skin (approx. 150 g each)
  • 0.5 tsp salt
  • a little pepper
  • Wild garlic pesto
  • 20 g wild garlic, roughly chopped
  • 0.5 organic lemon, use grated zest and juice
  • 0.5 dl olive oil
  • 50 g grated Parmesan
  • 2 pinches salt
  • a little pepper

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  • Couscous

    Place the couscous and spring onions in a bowl, pour over the water. Cover and leave to stand for approx. 5 mins. Separate the couscous with a fork.
  • Vegetables

    Heat the oil in a non-stick frying pan. Stir fry the courgette, asparagus and tomatoes for approx. 4 mins., season with salt, remove from the pan and keep warm.
  • Salmon

    Heat a dash of oil in the same frying pan. Reduce the heat, season the fish, fry for approx. 3 mins. on each side.
  • Wild garlic pesto

    Mix the wild garlic with all the other ingredients up to and including the oil, puree, stir in the parmesan, season. Serve the couscous with the vegetables and salmon, top with the pesto.
  • Tip:

    Use basil instead of wild garlic.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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