Moroccan Spiced Salmon

Peel and finely chop the red onion. Finely chop the mint leaves. Finely chop the vine tomatoes into cubes (½cm small if your knife skills allow!).

Heat 2 tbsp of olive oil in a frying pan on medium-low heat. Add the red onion with a good pinch of salt and pepper. Slowly cook with a lid on the pan for 20 mins until soft and sweet. Tip: Check back to make sure they are not sticking to the pan and add a dash of water if they are.

Once the red onion is cooked add 500ml of water to the pan. Once it comes to a boil add the stock pot and remove the pan from the heat. Add the couscous into the pan and stir everything together. Place a lid on the pan for 5 mins whilst you cook your fish.

Pre-heat your grill to high. Heat 2 tsp of olive oil in a non-stick frying pan on medium heat. Get the pan nice and hot before placing the salmon in the pan, skin-side down. Cook for 4 mins without touching the salmon.

Take the salmon off the hob and place it on the top shelf under the grill. Leave it for 4 mins, or until cooked to your liking. Remove from under the grill and add 2 tsp of butter (if you have some and feel decadent!). Squeeze 2 tsp of lemon juice over the salmon.

Stir the chopped mint and tomato into the couscous. Pour any juices from the salmon pan into the couscous and stir. Grate in 1/2 tsp of lemon zest (more if you want it really citrusy).