Crispy Cajun Spiced Salmon with Garlicky Yogurt, Couscous & Citrus Salad

When it comes to weeknight meals, I want something that is exciting enough to break up my week, yet simple enough to prepare. This crispy cajun spiced salmon is just that – served on a bed of garlicky yogurt and fragrant saffron couscous with a fresh citrus salad. This is how I like to cook!

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 7 Mins

Cook Time 20 Mins

Method

1
Prepare the couscous according to packet instructions. Add the saffron to the pot whilst cooking. Once the couscous is al dente and has absorbed all the liquid, season with a little salt and set aside uncovered to cool slightly.
2
Prepare the garlicky yogurt - place the greek yogurt, garlic and lemon zest in a bowl, season with salt and pepper, then whisk until smooth. Set aside.
3
Cook the cajun spiced salmon - using a paper towel, pat the skin side dry of each fillet. Sprinkle over the cajun spice and season generously with salt and pepper. Heat 1 tbsp olive oil in a non-stick or cast iron pan over a high heat. Once hot, place the salmon fillets into the pan skin side down. Press the fillet gently using a fish weight or heavy pan briefly for extra pressure. Cook for 3 minutes on the skin side before flipping and cooking for a further 2 minutes. Add the butter and base the salmon using a spoon. Turn off the heat and let the salmon rest for 2 minutes.
4
Make the fresh citrus salad - finely chop the mint and parsley, then place into a small bowl. Add the orange segments, red wine vinegar, 1 tbsp of extra virgin olive oil and a little salt and pepper. Toss well.
5
Assemble - smear a thick layer of garlicky yogurt on the base of a plate, making a slight well in the centre. Place some couscous in the centre, followed by the crispy salmon. Top with some fresh citrus salad and a scattering of chopped pistachios.