Lemon & Caper Baked Salmon With Black Olive & Tomato Pearl Couscous

Name: Lemon & Caper Baked Salmon With Black Olive & Tomato Pearl Couscous
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 punnet ripe cherry tomatoes; ½ cup drained whole Kalamata olives; 4 cloves garlic, smashed with the back of a knife; 2 Tbsp drained capers; 2 tsp soft brown sugar; ¾ cup white wine or rose; 1 small lemon, very thinly sliced into rounds; 2 large fillets (about 700g) NZ King salmon, skin on &amp; deboned; 1 tsp Aleppo chilli flakes; 3-4 sprigs fresh thyme; Extra virgin olive oil, for drizzling; 1 pack Alexandra’s Ready to Cook Olive &amp; Tomato Moroccan couscous

20 hours ago

·

Written by Alexandra Fine Foods

Lemon & Caper Baked Salmon With Black Olive & Tomato Pearl Couscous

20 hours ago

·

Written by Alexandra Fine Foods

A bright, Mediterranean-inspired dish centred on tender baked salmon, gently infused with lemon, capers and white wine. Roasted cherry tomatoes, garlic and Kalamata olives create a savoury base with subtle sweetness and depth.

Lemon & Caper Baked Salmon With Black Olive & Tomato Pearl Couscous

Rated 5.0 stars by 1 users

Servings

4

Prep Time

20 minutes

Cook Time

25 minutes

A Mediterranean inspired salmon baked with lemon, capers, and white wine, served with roasted cherry tomatoes, Kalamata olives, and black olive & tomato pearl couscous for a savoury, subtly sweet finish.

Author:

Melies Kitchen

Ingredients

Lemon & Caper Baked Salmon:

1 punnet ripe cherry tomatoes
½ cup drained whole Kalamata olives
4 cloves garlic, smashed with the back of a knife
2 Tbsp drained capers
2 tsp soft brown sugar
¾ cup white wine or rose
1 small lemon, very thinly sliced into rounds
2 large fillets (about 700g) NZ King salmon, skin on & deboned
1 tsp Aleppo chilli flakes
3-4 sprigs fresh thyme
Extra virgin olive oil, for drizzling

To Serve:

1 pack Alexandra’s Ready to Cook Olive & Tomato Moroccan couscous

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Directions

Preheat your oven to 220°C fan bake. Set aside a small roasting dish.

Lemon & Caper Baked Salmon:

Add the cherry tomatoes, olives, garlic, capers and brown sugar to the roasting dish. Season well with some flaky sea salt and toss together. Pour the wine over the top, then arrange half of the lemon slices on top.
Lay the salmon fillets skin side down on top, then sprinkle over the Aleppo chilli flakes. Season the salmon with flaky sea salt, then arrange the remaining lemon slices on top of the salmon, followed by the thyme. Drizzle everything generously with some extra virgin olive oil.
Bake on the upper-middle oven rack for 25-30 minutes, or until the salmon is cooked through, the tomatoes are tender and the liquid is bubbling in the roasting dish.

Olive & Tomato Moroccan couscous:

Meanwhile, cook the Alexandra’s Ready to Cook Olive & Tomato Moroccan couscous according to packet instructions. Fluff with a fork and season to taste with salt.

To Serve:

Serve the salmon with the olive and tomato couscous.

Lemon & Caper Baked Salmon With Black Olive & Tomato Pearl Couscous

Lemon & Caper Baked Salmon With Black Olive & Tomato Pearl Couscous

Servings

Prep Time

Cook Time

Ingredients

Lemon & Caper Baked Salmon:

To Serve:

Directions

Lemon & Caper Baked Salmon:

Olive & Tomato Moroccan couscous:

To Serve:

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