Pan-fried salmon with lemon couscous
A Mediterranean dinner for the galley that fine in moderate seas, about 15 min hands-on.
- Dinner
- Mediterranean
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Salmon fillet (fresh)600 g (150 g)
- Couscous280 g (70 g)
- Lemon60 g (≈ 0.5 lemon) (15 g)
- Zucchini / courgette320 g (≈ 1.5 zucchinis) (80 g (≈ 0.5 zucchini))
- Extra-virgin olive oil40 g (10 g)
Method
- Fry salmon skin-down 4 minutes, turn for 3.
- Fry courgette slices; soak couscous in boiling water with lemon zest.
- Serve with lemon juice over everything.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Fish, Gluten — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 682
- protein
- 41 g
- fat
- 31 g
- carbs
- 58 g
- sugar
- 2 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes