Salmon trout on pink couscous with beet pesto
45 min · 4 servings · 943 kcal/serving
Salmon trout on pink couscous with beet pesto – at a glance
Salmon trout on pink couscous with beet pesto is a lunch Fitaily recipe for 4 servings (lunch). You can make it in about 45 minutes. One serving has about 943 kcal, 45.7 g protein, 43.7 g carbs, 65.7 g fat.
An exquisite dish featuring salmon trout, served on aromatic pearl couscous colored with roasted beet pesto and finished with a refreshing dill dressing.
Nutrition per serving
| Calories | 943 kcal |
|---|---|
| Protein | 45.7 g |
| Carbs | 43.7 g |
| Fat | 65.7 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Possible allergens
Based on ingredient names, these may appear: mleko. This is automatic word matching, not an allergen certificate.
Ingredient substitutions
- Dairy can often be replaced with a plant-based drink or coconut yogurt; taste and macros will change slightly.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 600 g Salmon trout fillets
- 180 g Pearl couscous
- 200 g Cooked beet
- 150 ml Olive oil
- 90 g Feta cheese
- 50 g Parmesan
- 40 g Walnuts and cashews
- 45 ml Lemon juice
- 11 g Garlic
- 10 g Honey Mustard
- 7 g Honey
- 25 g Dill and parsley
Preparation
- Prepare the pesto: Place the cooked beet, Parmesan, nuts, 100 ml of olive oil, a tablespoon of lemon juice, a clove of garlic, and 30 g of feta in a blender. Blend until smooth and season with salt.
- Cook the pearl couscous in 480 ml of salted water for about 10–15 minutes, until it absorbs the liquid. Once cooked, mix it with some of the pesto to give it a pink color.
- Prepare the dressing: mix 50 ml of olive oil, 30 ml of lemon juice, honey mustard, a crushed clove of garlic, honey, chopped dill, salt, and pepper.
- Season the trout fillets with salt and pepper, then fry them in a skillet with a little olive oil until golden brown.
- Serve the fish on a bed of pink couscous, drizzle with the dill dressing, and sprinkle with crumbled feta and fresh parsley.
Frequently asked questions
How many calories and protein are in one serving of Salmon trout on pink couscous with beet pesto?
One serving has about 943 kcal, 45.7 g protein, 43.7 g carbs, 65.7 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Is Salmon trout on pink couscous with beet pesto good for meal prep?
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.