Salmon with Herb Crust and Yogurt Dressing

Serves 4 Ready in 20 min
• 560g salmon fillets • 50g wholemeal breadcrumbs
• 25g sundried tomatoes in oil drained • 1 tbsp fresh basil leaves
• 150g low fat plain yoghurt • 1 tbsp fresh parsley, finely chopped
• ½ tsp sugar • Juice of half a lemon
• 230g plain couscous • 370ml boiling water
• 320g broccoli • 320g carrots cut into batons

1. Preheat the oven to 190°C, (170°C for fan assisted ovens).
2. Make the topping by placing the bread, sundried tomatoes and basil in a food processor and blending until you have breadcrumbs.
3. Put the salmon fillets in an ovenproof dish – press the topping on the fillets then bake for 20 minutes until the fish flakes easily.
4. Make the yoghurt sauce by mixing together the yoghurt, parsley, sugar and lemon juice then chill until ready to serve.
5. Prepare the couscous by placing in a large bowl and pouring over the boiling water. Stir well and leave to stand for 5 minutes. Then fluff up lightly with a fork.
6. Steam or boil the broccoli and carrots until just tender.
7. When the fish is cooked, serve with the yoghurt dressing.

Other options
Alternatively, this can be served with potatoes rather than couscous.
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