Beetroot dip and feta cheese are a colourful, easy way to jazz up oven-baked salmon fillets!
Beetroot and feta are stuffed inside the salmon as well as on top, for lots of juicy flavour. If you’re not a fan of beetroot, sundried tomato, capsicum or basil dips will work just as well.
Serve the beetroot and feta salmon on warm couscous mixed with baby spinach for a few extra greens.
Green beans and a refreshing cucumber dill salad are the perfect sides. Finish with a sprinkle of crunchy toasted almonds. Delish!
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This vibrant beetroot and feta salmon is delicious served on warm couscous with green beans and a refreshing cucumber salad.
Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper.
PREPARE SERVING INGREDIENTS
Heat a small frying pan on medium-high. Toast almonds until golden (1-2 minutes). Transfer to a small bowl and leave to cool. Trim ends off beans and place beans in a microwave-safe dish.
Place salmon on prepared tray and season with salt and pepper. Cut a slit through the middle of each fillet. Fill with half the beetroot dip and feta. Spread remaining dip on top, and crumble feta over the top. Bake for 12-15 minutes, or until cooked to your liking.
PREPARE COUSCOUS & CUCUMBER SALAD
Meanwhile, combine couscous with hot stock mixture in a heatproof bowl. Cover and leave for 6 minutes.
In a medium-large bowl, whisk yoghurt, lemon/lime juice, oil, mustard, honey and garlic powder together. Stir in dill and season to taste with salt and pepper. Thinly slice cucumber and onion. Add to bowl with dressing; toss to combine. Decorate with extra dill.
Drizzle couscous with oil, season with a little salt and pepper and fluff up with a fork. Roughly chop spinach and stir into couscous.
Microwave beans for 1-2 minutes, until tender. Divide couscous between individual serving plates. Top with salmon and serve with cucumber salad and beans. Sprinkle almonds over the salmon and couscous.
WINE MATCH: A Pinot Noir or dry Riesling.
GLUTEN-FREE OPTION: Make sure the dip is gluten-free. Swap couscous for 2 x 250g microwave pouches brown rice and quinoa (and skip the stock mixture).
INGREDIENT SWAPS / NOTES: If salmon or fish aren’t your thing, try 550g / 1lb 3oz boneless, skinless chicken breasts instead. Not a fan of beetroot or can’t find the dip? Try a chunky sundried tomato, capsicum or basil pesto dip instead - they all work well! Dill is my preference in the cucumber salad, but basil or mint would also work.
STORING AND REHEATING: Salmon, couscous and beans can be stored together and reheated in the microwave. Refrigerate cucumber salad separately and add just before serving. Sprinkle almonds on at the last minute.