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Gratinated Salmon with Aioli and Pearl Couscous
This dish combines juicy salmon gratinated with aioli on a bed of pearl couscous and sautéed zucchini with a fresh hint of mint. Ready in just 30 minutes, it’s perfect for a quick and tasty dinner.
- Servings: 2
- Prep: 15 min
- Cook: 15 min
Ingredients
- 200 g salmon
- 30 ml aioli
- 2 g mint
- 150 g pearl couscous
- 1 unit onion
- 1 unit zucchini
- 1 clove garlic
- 500 ml water
- 15 ml olive oil
- salt
- pepper
Instructions
- Preheat the oven to 200°C. Place the pearl couscous in an ovenproof dish, add water and salt, and bake on the top rack for 20–25 minutes. Remove and fluff with a fork.
- Peel the onion, cut it in half and dice into small cubes. Using a peeler, make zucchini ribbons and cut the inner flesh into 1–2 cm cubes. Mince the garlic and half of the mint.
- Place the salmon on a baking tray lined with parchment paper, season with salt and pepper, and bake for 5 minutes. Top the salmon with aioli and gratinate for another 5 minutes until cooked through and golden.
- Heat a drizzle of olive oil in a pan over medium heat, add the garlic and cook for 1–2 minutes. Add the onion and zucchini cubes, season with salt and pepper, and cook for 5–6 minutes until translucent.
- Add the couscous to the pan with the vegetables, most of the mint and the zucchini ribbons, and sauté for 1–2 minutes. Taste and adjust salt and pepper.
- Serve the vegetable couscous on the bottom of the plate and top with the gratinated salmon with aioli. Sprinkle with the remaining mint.
Nutrition (per serving)
- Calories: 689 kcal
- Protein: 32 g
- Carbohydrates: 69 g
- Fat: 31 g
- Fiber: 6 g