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Export 16 ingredients for grocery delivery
Step 1
To make the zesty herb dressing, place the parsley, dill and garlic in a food processor and process until finely chopped. Add the yoghurt, mayonnaise and lemon juice and process until almost smooth. Season.
Step 2
Heat a large frying pan over medium-high heat. Rub salmon all over with 1 1/2 tbs oil. Season. Cook salmon, skin-side down, for 3-4 mins or until skin is crisp. Turn and cook for a further 2-3 mins or until cooked to your liking.
Step 3
Meanwhile, place the couscous in a heatproof bowl. Stir in 1 cup (250ml) boiling water. Cover with foil and set aside for 5 mins or until the liquid is absorbed. Use a fork to separate the grains. Stir in the lemon rind and remaining oil. Season.
Step 4
Flake the salmon. Arrange the rocket, cabbage, asparagus, salmon and couscous in serving bowls. Drizzle with the zesty herb dressing and sprinkle with the pepitas, sunflower seeds and pine nuts.
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