Salmon with asparagus and zucchini couscous salad

This little dish is inspired by Jamie Oliver, one of his rare recipes that claims to be a simple meal and actually is, too. It’s fresh, flavoursome and will only take you twenty minutes to pull together, a perfect meal to impress friends when you’re under the pump. The dollop of greek yoghurt is the perfect touch, cutting through the lemon and salt to bring a richness to every bite.

Method

Rub the salmon down with some olive oil, salt and pepper. Place in a non-stick frypan and scatter with chilli, garlic, asparagus and zucchini, as well as a healthy sprinkling of olive oil, salt and pepper. Turn onto a medium heat and cook, covered, for about 8 minutes, shaking up pan to loosen veggies occasionally. When the salmon is cooked to your liking, remove from pan and set aside.

Meanwhile, make couscous according to packet instructions, mixing the boiling water with chicken or vegetable stock to give it some extra flavour. When light and fluffy, stir through tomatoes, lemon juice, coriander and two tablespoons of olive oil. Season with salt and pepper and then transfer to frypan, mixing thoroughly with asparagus and zucchini.

Plate up the couscous and vegetable mixture, then top with fillets of salmon. Serve with a wedge of fresh lemon, a dollop of greek yoghurt and an extra sprinkling of coriander.