Lemon salmon with herby couscous

At the counter & in the cupboard

• 350 g salmon fillet, portioned in two
• 150 g couscous
• 180 ml hot vegetable stock, or as directed on the couscous pack
• ½ cucumber, diced
• 150 g cherry tomatoes, halved
• 1 lemon
• 2 tbsp olive oil, divided
• 2 tbsp chopped parsley
• Salt and black pepper

Let’s cook.

1. 01

   Heat the oven to 190°C fan. Place the salmon on a lined tray, drizzle with 1 tbsp oil and season. Add lemon slices.

2. 02

   Bake for about 12–16 minutes, depending on thickness. Check the thickest part reaches 63°C.

3. 03

   Meanwhile, pour the hot stock over the couscous, cover and leave for the time on its packet. Fluff with a fork.

4. 04

   Fold the cucumber, tomatoes, parsley, remaining oil and a squeeze of lemon into the couscous. Serve with the salmon.

Salmon: 63°C in the thickest part. Check with a food thermometer; timing varies with thickness and equipment. Cooking temperature guide.