Steamed Mediterranean Salmon Parcels

While the zucchini is in the oven, zest the lemon until you get a pinch, then juice. Pick the oregano and thyme leaves. Peel and crush the garlic. Slice the cherry tomatoes in half. Put the oregano, thyme, garlic, cherry tomatoes and 1 tbs (for 2 people) / 2 tbs (for 4 people) of lemon juice in a medium bowl. Add a drizzle of olive oil, a pinch of salt and pepper and toss to combine.

Cut a piece of aluminium foil to be 40 cm long. Season both sides of the salmon fillet with salt and pepper and put in the middle of the foil. Spoon some of the cherry tomato mix over and around the salmon fillet. Bring together the sides of the foil and squeeze together to close. Repeat with the remaining salmon and tomato mix. Place the parcels on a second oven tray and bake in the oven for 10-12 minutes, or until the salmon is cooked through.

Meanwhile, add the water (for the couscous) and the oregano citrus spice blend (use suggested amount) to a medium saucepan and crumble in the vegetable stock cube. Bring to the boil. Add in the couscous 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.

Put the Greek yoghurt in a small bowl. Add a pinch of lemon zest, the honey and season with a pinch of salt and pepper. Loosen with 1 tbs (for 2 people)/2 tbs (for 4 people) of water. Stir to combine.