| | Salmon & chargrilled vegetable salad
Salmon & chargrilled vegetable salad
Salmon & chargrilled vegetable salad 4.3-5 9
  • Calories: 1330 kj
  • Fat: 6g
  • Carbohydrates: 5g

How to Make:

  1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Bake salmon on tray for 8-10 minutes or until cooked through. Set aside to cool slightly. Flake into pieces.
  2. Preheat a chargrill on high. Spray lightly with oil. Cook the asparagus and zucchini for 2 minutes each side or until charred and tender crisp. Transfer to a plate. Halve the asparagus lengthways. Combine salmon, asparagus, zucchini, chickpeas, onion and parsley in a bowl.
  3. Place couscous in a heatproof bowl. Add water. Cover with plastic wrap. Set aside for 3-4 minutes or until liquid is absorbed. Use a fork to separate grains.
  4. Whisk yoghurt, lemon juice and chives in a bowl. Divide couscous and salmon mixture among plates. Drizzle over dressing.
Time for preparing:
15 min.


  • 150g skinless salmon fillet
  • Olive oil spray
  • 2 bunches asparagus, woody ends trimmed
  • 1 large zucchini, trimmed, peeled into ribbons
  • 400g can chickpeas, rinsed, drained
  • 1/2 small red onion, thinly sliced
  • 1/2 cup fresh continental parsley leaves
  • 150g couscous
  • 150ml boiling water
  • 90g (1/3 cup) low-fat natural yoghurt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh chives