This one-pan wonder is a lifesaver when you’re short on time (and can’t be bothered to face much dishwashing!). It requires minimum effort, just some speedy chopping and bashing – the veggies cook down to become soft and sweet, the salmon steams and gets beautifully flaky, and the couscous acts like a sponge, sucking up all the lovely flavors.
As well as filling you up, the salmon is a source of omega-3 fatty acids, which helps keep your heart healthy. Plus, the tomatoes and bell pepper are are sources of vitamin C, which helps protect your cells from the damage caused by stress. Recipe by Jamie Oliver and Hello Fresh.
1.Place the salmon fillets on a plate, drizzle with extra virgin olive oil and season lightly with sea salt and black pepper. In a small pot, bring 1 1⁄3 cups water with a large pinch of salt to boil.
2. Pick the basil leaves and set aside, then finely chop the stalks. Place a wide pan over a medium heat.
3. Peel the onion, seed half the bell pepper, the finely chop both. Seed and finely chop half the chile.
4. Add a splash of olive oil to the hot pan with the basil stalks and chopped veggies. Cook gently for 5 minutes, or until the vegetables are soft, stirring occasionally.
5. Pound the fennel seeds in a pestle and mortar until fine, or bash with the base of a pan, then add to the pan with the bay leaf.
6. Place the couscous into a bowl with a pinch of salt and pour over 2⁄3 cup of boiling water.
7. Halvethecherrytomatoesandaddto the pan with the softened vegetables. Season, then stir together and shake the pan so the veg is in one layer.
8. Tip the couscous over the vegetables and smooth out. Carefully pour over another 2⁄3 cup of boiling water, then place the salmon fillets on top of the couscous, skin-side down.
9. Finely grate over the lemon zest and squeeze over the juice.
10.Cover the pan with a lid or aluminum foil, and cook on a low heat for 7 to 10 minutes, or until the couscous has fluffed up and the salmon is just cooked.
11. Top each salmon fillet with 1 tablespoon of yogurt, drizzle with extra virgin olive oil and season with salt and pepper.
12. Roughly tear and scatter over the basil leaves, then place the pan in the middle of the table and enjoy.
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