for 4 person

Couscous

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

Vegetables

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

Salmon

4	salmon fillet 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 pinch	salt
a little	pepper

How it's done

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.

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