Salmon with asparagus & wild garlic couscous

Salmon with asparagus & wild garlic couscous

Total: 25 min. | Active: 25 min.
Nutritional value / people: 745 kcal
, Fat: 39 g
, Carbohydrate: 51 g
, Protein: 45 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g couscous
1 spring onion incl. green part, finely chopped
4 dl salted water, boiling


oil for frying
1 courgette, cut into sticks approx. 5 cm long
250 g thin green asparagus
150 g cherry tomatoes, quartered
½ tsp salt


4 salmon fillets with skin (approx. 150 g each)
½ tsp salt
a little pepper

Wild garlic pesto

20 g wild garlic, roughly chopped
½ organic lemon, use grated zest and juice
½ dl olive oil
50 g grated Parmesan
2 pinches salt
a little pepper
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How it's done

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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.


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.


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.

Good to know
Tip: Use basil instead of wild garlic.


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