Filter
Reset
Sort ByRelevance
JOYBOWES
Couscous of broccoli with almond and roasted salmon fillet
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grind the broccoli in a food processor into fine grains, such as couscous.
-
Grate the zest of 1 lemon and squeeze it and 1 lemon. Mix the parsley, lemon zest, juice, garlic and half of the olive oil with the broccoli. Season with salt and pepper.
-
Roast the almonds in 1 tbsp olive oil and scoop them through the broccoli mixture. Keep separate.
-
Mix the pesto with the rest of the olive oil and brush the salmon fillets with it. Roast the fish in a hot grill or frying pan for about 2 minutes per side.
-
Serve the 'couscous' of broccoli in a bowl with the salmon fillet on top. Cut the remaining lemon into pieces to garnish.
-
50 minMain dishbaking flour, medium sized egg, 3-color quinoa, Parmigiano Reggiano powder, frozen garden peas, garlic, gorgonzola bluefruit cheese 48, ricotta, arugula, olive oil fresh lemon,three-cheese quiches with cauliflower bottom
-
20 minMain dishgarlic, peanut oil, smoked paprika, tomato paste, fresh Mexican stir-fry vegetable, vegetable stock, tap water, black beans in tin, Organic smoked tofu slices, creme fraiche,Mexican bean soup with crispy, smoked tofu soups
-
25 minMain dishwater, couscous, traditional olive oil, fennel bulb, garlic, ground cumin, canned, fresh pangasius fillet, fresh curl parsley, lemon,Mediterranean fish stew with couscous
-
30 minMain dishfresh smoked sausage, onion, mashed potatoes, Apple, lemon, endive, butter, mustard,summery stimpstamp with a hogweed of smoked sausage
Nutrition
660Calories
Fat75% DV49g
Protein26% DV13g
Carbs2% DV7g
Loved it