Crispy-skinned salmon with couscous

Ready in just 20 minutes, this crispy-skinned salmon with couscous is quick and easy to fit into your busy day.





  • 500g pkt frozen broad beans
  • 1 cup (200g) Coles Couscous
  • 4 Coles Tasmanian Salmon Portions Skin On
  • 200g tub Yumi’s Classic Sweet Potato & Roasted Cashews Dip
  • 2/3 cup (190g) Greek-style yoghurt



Cook broad beans in a large saucepan of boiling water for 2 mins. Refresh under cold water. Drain well. Peel the broad beans. Place couscous in a large heatproof bowl. Pour over 1 cup (250ml) boiling water and cover. Set aside for 5 mins. Use a fork to separate the grains. Add broad beans and toss to combine.


Meanwhile, spray a large non-stick frying pan with olive oil spray and place over medium-high heat. Season the salmon and cook, skin-side down, for 2-3 mins or until crisp. Turn and cook for a further 2-3 mins for medium-rare or until cooked to your liking.


Divide the couscous mixture and dip among serving plates. Top with the salmon and drizzle with yoghurt. Season with pepper to serve.

Dietary information

No added sugar

Nutrition Information

Per Serve

Energy: 2897kJ/693 Cals (33%)

Protein: 42g (84%)

Fat: 33g (47%)

Sat fat: 7g (29%)

Carb: 51g (16%)

Sugar: 11g (12%)

Fibre: 13g (43%)

Sodium: 266mg (13%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.