Fish Baked in Couscous Salad

Fish Baked in Couscous Salad – In our area, salmon is now the most popular fish. It tastes excellent and is incredibly simple to prepare, so it makes sense. You can have the ideal summer supper on the table in a matter of minutes by serving the roasted fillets with a simple salad of couscous and veggies.

INGREDIENTS (1 PORTION)
110 g salmon fillet
5 g of olive oil
60 g of cooked couscous
30 g of pomegranate seeds
40 g of stalks celery
caraway, 50 g
5 g of olive oil for salad
zest and juice of lemons
new basil
salt
contemporary pepper

METHOD 
Salt and pepper the fish and drizzle it with lemon juice. fry till browned in olive oil.
Cooked couscous should be combined with chopped celery, shredded carrot, and kernels. Add salt, pepper, olive oil, lemon juice, and zest for flavoring. Add the chopped basil leaves and stir.
1578 kJ or 376 kcal are in 1 serving, along with 30 g of protein, 22 g of carbs, and 18 g of fat.

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Oils from sunflower, olive, palm, coconut, beet, almond, avocado, and pistachios are also available. All vegetable oils include vitamin E, and none of them contain cholesterol. They all, however, differ in both positive and bad ways. We’ll now discuss olive oil!
It is preferable to take it raw on a diet in order to fully use all of the ingredients. Due to its high boiling point, which generates dangerous free radicals, it is not advised for frying. Because of the potent fragrance and the potential for entirely altering the flavor, it is also not advised for the creation of cakes and pastries. It is a great option for any other type of meal preparation, though.