Ingredients:

  • 4 (6-ounce/170g) salmon fillets
  • 1 pint (475ml) cherry tomatoes, halved
  • 1/2 cup (70g) Kalamata olives, pitted and halved
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups (285g) couscous
  • 1 1/2 cups (355ml) vegetable broth
  • Zest and juice of 1 lemon
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 cup (15g) chopped fresh mint
  • 2 tablespoons (30ml) olive oil
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 400°F (200°C/Gas Mark 6).
  2. Arrange tomatoes and olives in the baking dish. Top with salmon fillets.
  3. Drizzle salmon with olive oil and lemon juice. Sprinkle with garlic, oregano, basil, salt, and pepper.
  4. Bake for 20-25 minutes, or until salmon is cooked through and flakes easily with a fork. Check for an internal temperature of 145°F (63°C).
  5. Bring vegetable broth to a boil in a small saucepan.
  6. Stir in couscous, remove from heat, cover, and let stand for 5 minutes.
  7. Fluff couscous with a fork.
  8. Stir in lemon zest, lemon juice, parsley, mint, olive oil, salt, and pepper.
  9. Serve salmon over lemon-herb couscous.