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
