Skillet Salmon with Spinach and Couscous

1. 1 Salmon filletpack 400 g ≈ $10.50 170 g
2. 2 Couscouspack 450 g ≈ $2.50 65 g
3. 3 Fresh spinachpack 150 g ≈ $2.50 80 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Lemon≈ $4.70 per kg 25 g
6. 6 Olive oil 8 ml
7. 7 Ground black pepper 1 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Season the salmon¹ with salt and pepper, finely chop the garlic⁴, and put the couscous² in a bowl.

2. Pour 90 ml boiling water over the couscous², cover, and let stand for 5 minutes.

3. Heat a skillet with oil, place the salmon¹ skin-side down, and cook for 4 minutes until the skin is golden.

4. Flip the fish and cook for another 2 minutes, until the flesh is opaque on the outside and juicy inside.

5. Push the salmon¹ to the side, add the garlic⁴ and spinach, and cook for 2 minutes until the greens wilt.

6. Fluff the couscous² with a fork, add it to the skillet, drizzle with lemon⁵ juice, and heat through for 1 minute.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.