Salmon Steak with Bell Peppers and Lemon Couscous

Ingredients

• 300 g Couscous
• 300 ml water
• 2 lemons (juiced)
• 400 g yellow bell pepper (seeded, cut into bite‑sized pieces)
• 2 tomatoes (cut into wedges)
• 2 garlic cloves (thinly sliced)
• 2 parsley stems (chopped)
• 1 tbsp chili oil
• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 4 salmon steaks (with skin)
• 1 tbsp Lemon Juice
• 1 tbsp chili oil
• Salt

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and white membranes, then cut into bite‑sized pieces. Lightly oil a baking dish, season with salt, and arrange the pepper pieces. Wash tomatoes, trim stems, slice into wedges. Peel garlic cloves and thinly slice. Scatter tomato wedges and garlic over the peppers. Drizzle everything with olive oil, cover with foil, bake at 200 °C for 15 minutes. Remove, drizzle with vinegar, add parsley, mix, then bake uncovered for another 5–10 minutes.

2. 2.

   Brush salmon with lemon juice and cook in a grill pan with chili oil, about 4 minutes per side.

3. 3.

   Spread couscous on plates, arrange salmon over the roasted vegetables, and serve hot.