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🍽️ Crispy Salmon with Tomato-Spinach and Couscous

485 kcal · 40 min · 4 servings

Ingredients

• 1 Salmon fillet(s) (frozen, approx. 250 g)
• 10 cubes spinach leaves, frozen (approx. 150 g)
• 6 Cocktail tomatoes
• 1 medium-sized onion(s)
• 1 Garlic clove(s)
• some Basil (dried)
• some Oregano (dried)
• some Thyme (dried)
• some Lemon juice
• some Salt and pepper
• 3 tbsp, heaped Couscous
• 1 tbsp Vegetable broth, instant
• optional Red wine (for deglazing)

Instructions

1. 1. Preheat the oven or air fryer to 170 °C.
2. 2. Halve the cocktail tomatoes.
3. 3. Finely dice the onion.
4. 4. Mince the garlic or press it through a garlic press.
5. 5. Sauté the onion cubes in some oil.
6. 6. Add the halved tomatoes when the onions are lightly browned.
7. 7. Cook the tomatoes until they are soft.
8. 8. Add the garlic briefly and sauté it along with the vegetables.
9. 9. Deglaze the pan with red wine if desired and let the liquid reduce.
10. 10. Place the salmon fillet in a baking dish.
11. 11. Distribute the spinach around the salmon.
12. 12. Season the salmon with lemon juice, salt, pepper, and herbs.
13. 13. Distribute the tomato mixture evenly over the salmon.
14. 14. Bake the dish in the oven or air fryer at 170 °C for 20 to 25 minutes.
15. 15. Place the couscous in a bowl.
16. 16. Mix the couscous with vegetable broth, salt, and pepper.
17. 17. Pour in hot water according to the package instructions.
18. 18. Cover the bowl and let the couscous swell.
19. 19. Plate the salmon, spinach, and couscous.
20. 20. Serve the dish warm.

Nutrition per serving

• kcal: 485
• Protein: 32 g · Fett/Fat: 18 g · Carbs: 42 g