Sicilian-Style Salmon, Olive & Veggie Bake

• While veggies are roasting, pat salmon dry with paper towel and season both sides. • In a medium bowl, combine salmon, garlic paste, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • When the veggies are roasted, remove baking dish from oven. Add kalamata olives, diced tomatoes with onion & garlic, the butter and a pinch of brown sugar. Stir to combine. Add cooked salmon and bake until sauce has reduced slightly, 8-12 minutes.

• When the veggie bake has 5 minutes cook time remaining, boil the kettle. • In a medium heatproof bowl, add couscous and the salt. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. Stir baby spinach leaves through couscous.