Seared Salmon & Herbed Couscous

Finely chop the tomato. Pick and roughly chop the mint leaves. In a medium bowl, combine the tomato and 1/2 the mint with a drizzle of olive oil and a pinch of salt and pepper. Set aside. Thinly slice the spring onion. Roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a good pinch.

In a small bowl, combine the Greek yoghurt, a squeeze of lemon juice and the water (for the dressing). Season with salt and pepper, drizzle with a little olive oil and mix well. Set aside.

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and cook, tossing, until toasted, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on the thickness of the fillet). Transfer to a plate to rest.

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

While the salmon is resting, add the spring onion, spinach, lemon zest and the remaining mint to the saucepan with the couscous. Drizzle with a little olive oil and mix well to combine. Season with the salt and a pinch of pepper.