Persian Lemon, Tumeric & Black Pepper Salmon
This is the perfect lunch time meal or an amazing dinner party main course!
Cous Cous (Gluten)
Vegetable Stock (Celery)
Onions & Shallots
Greek Yoghurt (Milk)
Pistachio Nuts (Nuts)
How To Cook
- Preheat the oven to 180 and oven roast the salmon for 12 – 15 minutes
- Warm through cous cous & mediterranean vegetables
- To plate, spoon cous cous & mediterranean vegetables onto the plate, top with the salmon and spoon on the pomegranate yoghurt.
Keep refrigerated and use within 3 days