Pan-fried Salmon

Combine the dill and Greek yoghurt in a small bowl. Season with salt and pepper and drizzle with a little olive oil. Mix well and set aside.

Add the water (for the couscous) to a medium saucepan, crumble in the vegetable stock cube (check ingredients list for amount) and bring to the boil. Add the couscous, oregano citrus spice blend (see ingredients list) and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside.

While the couscous is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Season both sides of the salmon with a pinch of salt and pepper. Once hot, add the salmon to the pan, skin side down, and cook for 3-4 minutes on each side, or until just cooked through. Set aside on a plate to rest.

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the green beans and zucchini to the pan and cook for 2-3 minutes or until just tender. Add the garlic and butter to the pan and cook for a further 1 minute, or until fragrant. Remove from the heat, add the toasted almonds and toss through.