Salmon Chimichurri with Couscous and Pak Choy

Boil a kettle. Pick parsley leaves, discarding stems. Peel garlic cloves. Slice chilli. Cut pak choy in half lengthways and rinse until clean. Roughly chop kai lan.

Mix stock and 1 1/2 cups of boiling water together. Add the couscous to a large bowl and top with top with stock mix. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with salt and pepper. Keep warm.

Combine parsley, garlic, chilli, red wine vinegar and about 3 Tbsp olive oil in a jug. Using a stick blender, blitz ingredients into a chunky sauce. Taste and season with salt and pepper. Alternatively you can finely dice ingredients and mix in a bowl.

Pat salmon fillets dry and season with salt and pepper. Heat a frying pan over medium high heat with a drizzle of oil. Add salmon and cook for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

To the same pan that you cooked the salmon in. Add pak choy and kai lan, season with salt and cook for 2-3 mintues. Turning veg over so both sides are cooked.

Divide couscous between plates. Top with salmon and serve veg on the side. Top salmon with chimichurri sauce and enjoy!

Boil a kettle. Pick parsley leaves, discarding stems. Peel garlic cloves. Slice chilli. Cut pak choy in half lengthways and rinse until clean. Roughly chop kai lan.

Mix stock and 1 1/2 cups of boiling water together. Add the couscous to a large bowl and top with top with stock mix. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with salt and pepper. Keep warm.

Combine parsley, garlic, chilli, red wine vinegar and about 3 Tbsp olive oil in a jug. Using a stick blender, blitz ingredients into a chunky sauce. Taste and season with salt and pepper. Alternatively you can finely dice ingredients and mix in a bowl.

Pat salmon fillets dry and season with salt and pepper. Heat a frying pan over medium high heat with a drizzle of oil. Add salmon and cook for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

To the same pan that you cooked the salmon in. Add pak choy and kai lan, season with salt and cook for 2-3 mintues. Turning veg over so both sides are cooked.

Divide couscous between plates. Top with salmon and serve veg on the side. Top salmon with chimichurri sauce and enjoy!

Boil a kettle. Pick parsley leaves, discarding stems. Peel garlic cloves. Slice chilli. Cut pak choy in half lengthways and rinse until clean. Roughly chop kai lan.

Mix stock and 1 1/2 cups of boiling water together. Add the couscous to a large bowl and top with top with stock mix. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with salt and pepper. Keep warm.

Combine parsley, garlic, chilli, red wine vinegar and about 3 Tbsp olive oil in a jug. Using a stick blender, blitz ingredients into a chunky sauce. Taste and season with salt and pepper. Alternatively you can finely dice ingredients and mix in a bowl.

Pat salmon fillets dry and season with salt and pepper. Heat a frying pan over medium high heat with a drizzle of oil. Add salmon and cook for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

To the same pan that you cooked the salmon in. Add pak choy and kai lan, season with salt and cook for 2-3 mintues. Turning veg over so both sides are cooked.

Divide couscous between plates. Top with salmon and serve veg on the side. Top salmon with chimichurri sauce and enjoy!

Boil a kettle. Pick parsley leaves, discarding stems. Peel garlic cloves. Slice chilli. Cut pak choy in half lengthways and rinse until clean. Roughly chop kai lan.

Mix stock and 1 1/2 cups of boiling water together. Add the couscous to a large bowl and top with top with stock mix. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with salt and pepper. Keep warm.

Combine parsley, garlic, chilli, red wine vinegar and about 3 Tbsp olive oil in a jug. Using a stick blender, blitz ingredients into a chunky sauce. Taste and season with salt and pepper. Alternatively you can finely dice ingredients and mix in a bowl.

Pat salmon fillets dry and season with salt and pepper. Heat a frying pan over medium high heat with a drizzle of oil. Add salmon and cook for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

To the same pan that you cooked the salmon in. Add pak choy and kai lan, season with salt and cook for 2-3 mintues. Turning veg over so both sides are cooked.

Divide couscous between plates. Top with salmon and serve veg on the side. Top salmon with chimichurri sauce and enjoy!

Boil a kettle. Pick parsley leaves, discarding stems. Peel garlic cloves. Slice chilli. Cut pak choy in half lengthways and rinse until clean. Roughly chop kai lan.

Mix stock and 1 1/2 cups of boiling water together. Add the couscous to a large bowl and top with top with stock mix. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with salt and pepper. Keep warm.

Combine parsley, garlic, chilli, red wine vinegar and about 3 Tbsp olive oil in a jug. Using a stick blender, blitz ingredients into a chunky sauce. Taste and season with salt and pepper. Alternatively you can finely dice ingredients and mix in a bowl.

Pat salmon fillets dry and season with salt and pepper. Heat a frying pan over medium high heat with a drizzle of oil. Add salmon and cook for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

To the same pan that you cooked the salmon in. Add pak choy and kai lan, season with salt and cook for 2-3 mintues. Turning veg over so both sides are cooked.

Divide couscous between plates. Top with salmon and serve veg on the side. Top salmon with chimichurri sauce and enjoy!

Boil a kettle. Pick parsley leaves, discarding stems. Peel garlic cloves. Slice chilli. Cut pak choy in half lengthways and rinse until clean. Roughly chop kai lan.

Mix stock and 1 1/2 cups of boiling water together. Add the couscous to a large bowl and top with top with stock mix. Cover with a lid and let stand, about 5 minutes. Fluff with a fork and season with salt and pepper. Keep warm.

Combine parsley, garlic, chilli, red wine vinegar and about 3 Tbsp olive oil in a jug. Using a stick blender, blitz ingredients into a chunky sauce. Taste and season with salt and pepper. Alternatively you can finely dice ingredients and mix in a bowl.

Pat salmon fillets dry and season with salt and pepper. Heat a frying pan over medium high heat with a drizzle of oil. Add salmon and cook for 3-4 minutes on both sides or until cooked to your liking. Set aside to rest.

To the same pan that you cooked the salmon in. Add pak choy and kai lan, season with salt and cook for 2-3 mintues. Turning veg over so both sides are cooked.

Divide couscous between plates. Top with salmon and serve veg on the side. Top salmon with chimichurri sauce and enjoy!