Roast Salmon with Herby Couscous & Green Beans

Ingredients

• 2 salmon fillets (about 130g each)
• 200 g cherry tomatoes
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 120 g couscous
• 180 ml hot vegetable stock
• 150 g green beans, trimmed
• Small handful of parsley and mint, chopped
• 1 tbsp toasted pine nuts or seeds

Method

1. Heat the oven to 200°C / 180°C fan. Put the salmon and cherry tomatoes on a lined baking tray, drizzle with 1 tbsp olive oil, season well and add half the lemon zest.
2. Roast for 12–15 minutes, until the salmon flakes easily and the tomatoes are starting to burst.
3. Meanwhile, put the couscous in a bowl, pour over the hot stock, cover with a plate and leave for 5 minutes.
4. Cook the green beans in boiling salted water for 3–4 minutes until just tender, then drain.
5. Fluff up the couscous with a fork and stir in the remaining olive oil, the rest of the lemon zest, the lemon juice and the herbs. Season to taste.
6. Divide the couscous between plates and top with the green beans, tomatoes and salmon. Scatter with pine nuts to serve.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.