Almond-Crusted Salmon With Vegetable Couscous

• 1/3 cup sliced almonds, toasted, finely chopped
• 2 tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp lemon zest
• 2 (6 oz) skinless salmon fillets
• 2 tbsp olive oil
• 2 oz couscous
• 1 None small red onion, finely chopped
• 1/2 None small carrot, coarsely grated
• 1 stalk celery, finely chopped
• 1 None fresh long red chili, finely chopped
• 1/2 cup fresh cilantro leaves
• 1 clove garlic, minced
• None None lemon wedges, to serve

1. Preheat oven to 350u0b0F. Combine almonds, sesame seeds, cumin seeds and lemon zest. Lightly coat salmon fillets. Heat oil in an ovenproof frying pan over medium heat, add fish and cook for 1-2 mins per side, or until golden brown. Transfer to oven and bake for 6-7 mins for medium, or until cooked to your liking.
2. Meanwhile, pour 2/3 cup boiling water over couscous. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add onion, carrot, celery, chili, cilantro and garlic.
3. Serve salmon with couscous and lemon wedges.

almonds, sesame seeds, cumin seeds, lemon zest, salmon, olive oil, couscous, red onion, carrot, celery, long red chili, fresh cilantro, clove garlic, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/23579 (may not work)