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 | 4 pieces of Young's Salmon Fillet | | 2 medium size courgettes sliced | | 1 red pepper – diced | | 1 yellow pepper – diced | | 3 tablespoons of olive oil | | Salt and freshly ground black pepper | | 250g of couscous | | 1 lemon zest & juice | | 2 tablespoon of chopped coriander |
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Mix the vegetables together, season and add half of the olive oil. Place vegetables into an ovenproof dish and cook in a preheated oven 200ºC/400ºF/gas mark 6 until tender.
Meanwhile mix the couscous with the lemon juice & zest and prepare to couscous manufacturers instructions. Fluff the prepared lemon couscous with a fork, add the vegetables and season.
In a frying pan heat up the rest of the olive oil, and cook the Salmon for about 3 minutes on each side over a medium heat.
To serve, spoon some couscous in the centre of the plate, sit the Salmon on top and drizzle a little olive oil on top.
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