Fresh, in season, simple and delicious. This is very easy and quick to prep.
For the Salmon
Shopping List:
3 fillets of salmon from the deli that will easily cut in half. Choose NZ deli salmon if you can, should be around $30 a kilo.
1 bag Israeli couscous (can be swapped out for rice or quinoa)
1 bunch asparagus
1 head broccoli
Fresh baby spinach
1 x lemon
Staples:
Olive oil, butter or olivani (if dairy free) plus seasoning
Prep:
Preheat your oven to 180 degrees & line a baking tray with baking paper
Dab your salmon with a paper towel to reduce moisture and drizzle with olive oil & season with salt and pepper. Cook in the over for 10-12 minutes, depending on the thickness of the salmon. It is done when it starts to flake and is no longer opaque inside.
Cook your couscous per the instructions, once boiling, cooks for roughly 7 mins.
Roughly chop your asparagus and broccoli
In a pan, heat a drizzle of oil with roughly 1 TBS of butter or olivani (the oil will stop the butter from burning), once getting hot, add your asparagus and brocoli.
Pan fry for 5 minutes or until reached preferred tendernessWhen the couscous is finished cooking, season well with salt and pepper, add some zest of a lemon and add a squeeze lemon juice as well to add flavour.
When everything is done, add your lemon couscous, spinach, green veges, salmon & a wedge of lemon into containers and store in fridge for up to a week.
This weeks prep also included
* roasting a mix of kumara, red onion & beetroot to add to salads for dinners or lunches
* Pita chips for Aiden’s lunch box (cut up wholegrain pita bread, drizzle with oil, season and
bake for 6 minutes
* blueberry chia jam