Pomegranate, sesame and lime air-fryer salmon recipe
Ready in 20 minutes, this zesty, fruity salmon is cooked to perfection in an air-fryer (or you can bake in the oven). Sitting on a bed of herby couscous, it's ideal if you're craving new flavours between Christmas and New Year.
See method- Serves 2
- Takes 20 mins
- 605 calories / serving
- Dairy-free
Ingredients
- 30g leftover mixed fresh herbs, finely chopped (we used parsley, sage and rosemary)
- 4 tbsp pomegranate juice
- 1½ tbsp sesame oil
- 1 lime, ½ zested and juiced, ½ cut into wedges
- 260g pack boneless salmon fillets
- 100g couscous
- ½ vegetable stock pot
- ½ tsp ground coriander
- 180g pack mangetout
- 80g pot pomegranate seeds
Each serving contains
- Energy
- 2540kJ 605.0kcal
- Fat
- 24g
- Saturates
- 4g
- Salt
- 1.1g
- Sugars
- 15g
of the Reference intake
Carbohydrate 56.4gProtein 37.6gFibre 7.3g
Method
- Mix half the herbs, the pomegranate juice, 1 tbsp sesame oil and the lime zest and juice in a bowl. Season with pepper, then add the salmon fillets and coat in the marinade. Cover and set aside.
- Meanwhile, mix the couscous, stock pot and ground coriander in a heatproof bowl. Pour over enough boiling water to come 1cm above the couscous. Add the mangetout, cover and set aside.
- Preheat the air-fryer to 180°C. Use tongs to transfer the salmon to the basket. Cook for 10 mins or until succulent and flaky.
- Uncover the couscous, fluff up with a fork, then stir through the remaining herbs and sesame oil, and most of the pomegranate seeds. Serve the salmon with the couscous and scatter with the remaining pomegranate seeds.
- Tip: No air-fryer? Bake the salmon at gas 6, 200°C, fan 180°C for 12-15 mins.
- See more Salmon recipes
