Salmon with Herby Couscous and Roasted Tomatoes

• 4salmon fillets, about 130 g each
• 400gcherry tomatoes on the vine
• 2 tbspolive oil
• 1 tspground cumin
• 1 tspsweet paprika
• fine salt
• black pepper
• 250gcouscous
• 300mlhot vegetable stock
• 40gparsley, finely chopped
• 15 gmint leaves, torn
• 5spring onions, finely sliced
• 300 gcucumber, finely diced
• 30 mllemon juice
• 3 tbspextra virgin olive oil
• 150gGreek yoghurt (optional)
• Finely grated lemon zest (2 g)

Method

1. 1Heat the oven to 210C fan. Put the tomatoes on a baking tray, drizzle with 1 tablespoon of olive oil and a pinch of salt, and roast for 5 minutes to get them going before the fish.
2. 2Mix the remaining tablespoon of oil with the cumin, paprika, a good pinch of salt and pepper and rub over the salmon. Sit the fillets among the tomatoes and roast for 10 to 12 minutes until the salmon is just opaque at the thickest part and flakes with gentle pressure, and the tomatoes have split and started to caramelise.
3. 3Meanwhile, prepare the couscous with the hot stock according to its packet. Add a little boiling water if your brand needs more liquid, then fluff with a fork.
4. 4Add the parsley, torn mint, spring onions, cucumber, lemon zest and juice and extra virgin olive oil to the couscous with a good pinch of salt and toss. The herbs should be a green layer through it rather than a sprinkle.
5. 5Spoon the couscous onto plates, sit the salmon on top and spoon over the tomatoes with all their juices from the tray. Yoghurt on the side for those who want it.

Per serving

kcal

710

protein

37.6g

fibre

6.4g

carbs

59.2g

fat

35.6g