Marinated salmon with lemon couscous

• 100 g Griekse yoghurt (naturel)
• 2 el extra vierge olijfolie
• 1 el Dijonmosterd
• 4 tl The Spice Club Seafood Lover mix
• 2 tl verse gember, geraspt
• 1 grote of 2 kleine teentjes knoflook, geraspt of fijngehakt
• 4 zalmfilets zonder vel (ca. 150 g per stuk)
• Verse dille, fijngehakt (ter garnering)
• 1 citroen, in partjes

For the Citroen Couscous:

• 250 g couscous
• 250 ml kokend water
• 2 el extra vierge olijfolie
• Sap en rasp van 1 citroen
• 2 el verse peterselie (of munt), fijngehakt (optioneel)
• ½ komkommer, in blokjes (optioneel)

1. Marinate the salmon: In a bowl, mix the yogurt, olive oil, mustard, seafood lover mix, ginger and garlic. Place the salmon fillets in and cover. Leave to marinate for at least 30 minutes (up to a maximum of 2 hours) in the fridge.

2. Make the couscous: Put the couscous in a bowl with a pinch of salt. Pour over the boiling water or broth, cover and let stand for 5 minutes. Stir with a fork and add the olive oil, lemon zest, lemon juice, parsley and possibly cucumber. Season with salt and pepper. Allow to cool to lukewarm or room temperature.

3. Bake the salmon: Preheat the oven to 200 ° C, or heat a grill pan or frying pan over medium heat. Remove the salmon from the marinade and bake or roast for 12–15 minutes in the oven or 3–4 minutes per side in the pan, until it is just cooked.

4. Serve: Spoon the lemon couscous on plates. Place the salmon on top or next to it. Garnish with fresh dill and serve with lemon slices.