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Salmon with asparagus & wild garlic couscous
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 745
  • Fat about 39g
  • Carbohydrates about 51g
  • Protein about 45g
This is needed
This is needed for 4 people
Couscous
  • 250 g couscous
  • 1 spring onion incl. green part, finely chopped
  • 4 dl salted water, boiling
Vegetables
  • oil for frying
  • 1 courgettes, cut into sticks approx. 5 cm long
  • 250 g thin green asparagus
  • 0.5 tsp salt
  • 150 g cherry tomatoes, quartered
Salmon
  • 4 salmon fillets with skin (approx. 150 g each)
  • 0.5 tsp salt
  • a little pepper
Wild garlic pesto
  • 20 g wild garlic, roughly chopped
  • 0.5 organic lemon, use grated zest and juice
  • 0.5 dl olive oil
  • 50 g grated Parmesan
  • 2 pinches salt
  • a little pepper
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And that's how it's done
And that's 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.