Salmon & Lemon-Herb Butter Sauce

Meanwhile, finely chop garlic. Zest lemon and slice into wedges. Finely chop herbs. In a large frying pan, heat olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add Greek-style yoghurt to garlic oil mixture and whisk to combine. Season to taste.

To a medium saucepan, add the water and vegetable stock powder. Bring to the boil, then add couscous and a drizzle of olive oil. Stir to combine, then cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then stir in the lemon zest, a good squeeze of lemon juice and a pinch of pepper. Set aside, uncovered.

While couscous is cooking, return frying pan to medium heat. Add the butter, stirring occasionally, until slightly brown with a nutty aroma, 3-4 minutes. Remove from heat, then immediately pour into a small bowl. Add a good squeeze of lemon juice, the honey and herbs. Season, then stir to combine.

Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel, then season both sides. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).

TIP: Patting the salmon skin dry helps it crisp up in the pan!