Paprika Baked Salmon with Carrot Couscous

 The carrot couscous is inspired by a recipe given to me by AbelandCole –  an organic food delivery company whom I get fresh vegetable boxes delivered from each week. I had never thought to do this with carrots but it works! And is even possible in my super cheap blender.

Baked Salmon with Kale Chips!

Ingredients – for 2 people

4 small or 2 medium carrots – save the carrot tops!
1 small onion
1 clove of garlic
1/2 red pepper
1/2 tspn dried oregano
1/2 tspn ground cumin
1 tspn paprika
2 fillets of salmon
Olive oil
Salt and pepper
A big bunch of kale

Directions

Preheat the oven to 180°C. To prepare the salmon, place it in an oven dish and lightly brush with olive oil and sprinkle with salt, pepper and a dusting of paprika.

To prepare the kale, rip the leaves from the large stems and place into a large roasting tray.  Drizzle with about 2 tbsp olive oil and sprinkle with salt. Toss gently to evenly spread the oil through the leaves.

Once the oven is hot, place the salmon and kale in. They will need a total cooking time of 16-18 minutes but the kale leaves need to be turned halfway through. I set a time for 8 minutes and another for 16 minutes.

While they are cooking, start preparing the ‘couscous’.

making carrot couscous

Finely dice the onion, garlic and red pepper. Heat 1 tbsp of oil in a pan and sauté the vegetables until soft, about 5-7 minutes.
As the onion cooks, peel and chop the carrots. Place into a blender or food processor and blitz until the pieces resemble couscous. Put aside.

Don’t forget to toss the kale!

To the onions, add the oregano, cumin and paprika. Stir to combine. Add the carrot couscous and stir well. You don’t need to cook the carrots right through if you like a bit of crunch. Now is a good time to taste – if you find it a bit sweet add 1/2 tspn of cider vinegar or squeeze some lemon juice in. Season to your liking with salt and pepper.

Once the salmon is cooked: To serve, roughly chop some of the green carrot tops and stir through the couscous – place half the carrot couscous on each plate and arrange the salmon fillet on top. Add a slice of lemon or lime. I served the kale chips in a bowl on the table.