WATCH: Glenisk Shows You How To Make A Tasty Baked Salmon with Creamy Lemon Dressing & Cous Cous

It can be hard to motivate yourself to prepare a nutritious dinner after a long day’s work, but keeping your training on track with a dinner packed with nutrients and essential food groups is vital for a balanced diet.

We’ve signed up with Glenisk who are supporting the Marie Keating Foundation team at this year’s Flora Women’s Mini Marathon. Glenisk have gathered a team of experts including Aveen Bannon of the Dublin Nutrition Centre to provide us with healthy recipes to try at home.

This week, we’re looking at making a delicious baked salmon with creamy lemon dressing and cous cous.

Ingredients – Serves 2

• 30g Oat flakes
• 100g of cous cous
• 2 darns of Salmon
• 1/2 cucumber, chopped finely
• 1 scallion, chopped finely
• 1/2 red pepper, chopped finely
• Handful of spinach leaves, chopped finely
• 1 tbsp of olive oil
• Bunch of roughly chopped parsley
• Juice & zest of 2 lemons
• Boiling water
• 200g Glenisk Organic Natural Yogurt
• 1 tbsp of capers

Method

• Preheat the oven to 180°C
• Place salmon fillets in some tinfoil, cover with juice of half a lemon and some pepper and fold over the tinfoil to seal
• Place sealed salmon in an onven dish, and bake until cooked through (about 30-35 minutes)
• While the salmon is cooking, mix the olive oil through the cous cous in a bowl and then cover the cous cous with boiling water. Leave to soak for 8-10 minutes.
• Combine the yogurt, capers, the zest and juice of half a lemon and half of the chopped parsley.
• Once cooked, gently separate the cous cous with a fork and stir in the cucumber, red pepper, scallion, spinach, parsley and the rest of the lemon zest and juice
• Serve the salmon fillets with the yogurt dressing and cous cous and a green salad