If you are after a hassle- and guilt-free meal to whip up in just 20 minutes, this wholesome dish with its mix of fresh vegetables, herbs and spices is just the ticket
When I'm undecided on what to team with fresh salmon fillets, steamed vegetables and potatoes are my staples. They're a wholesome choice and can be jazzed up effortlessly with a pinch of salt, pepper, and dried chilli flakes. Yet, driven by the goal to increase my plant intake – aiming for 30 different types per week to supersede the standard 'five a day' – I was set on discovering a trusty new salmon dish.
150g couscous Two small courgettes Two handfuls of asparagus One fresh red chilli A handful of ripe tomatoes A few sprigs of fresh coriander, to taste Two 120g salmon fillets, skin on, scaled, pin-boned Extra virgin olive oil One lemon 2-3 tbsp fat-free natural yoghurt, to serve First, weigh the couscous into a bowl and pour enough boiling water to just cover it. Put a plate on top and leave for 10 minutes to fluff up.
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