A spring-style salmon bake with pearl couscous, asparagus, lemon, dill, and broth.
240 gFresh salmon
160 gAsparagus
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5 gDill
8 gGarlic
0.5 cupPearl Couscous
1 cupVegetable broth
1.5 tbspLemon Juice
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Preheat the oven to 190°C / 375°F.
Toast Pearl Couscous with Cooking oil and Garlic for 5 minutes.
Add Vegetable broth, Asparagus, Lemon Juice, Dill, Salt, Black Pepper, and Fresh salmon.
Bake the assembled dish at 190°C / 375°F for 18 minutes until hot and cooked through.