Ingredients

• 220 g skinless salmon fillet — cut into 4 pieces
• 120 g wholewheat couscous — dry
• 250 ml low sodium vegetable broth — hot
• 120 g zucchini — small dice
• 40 g baby spinach — roughly chopped
• 15 ml extra virgin olive oil — divided
• 3 g dried italian herb mix — crushed between fingers
• 1 pinch salt — fine
• 1 g black pepper — freshly ground optional

Instructions

1. In a heatproof bowl, add the dry wholewheat couscous and half of the salt, then pour over the hot vegetable broth, cover with a plate or lid, and let sit for 8–10 minutes to absorb.
2. While the couscous steeps, heat 10 ml of the olive oil in a nonstick pan over medium heat, add the diced zucchini, and cook for 4–5 minutes until just soft but not browned.
3. Push the zucchini to one side of the pan, add the remaining 5 ml olive oil, then place the salmon pieces in the pan; sprinkle salmon and zucchini with the dried Italian herb mix, remaining salt, and pepper if using.
4. Cook the salmon for about 3–4 minutes per side over medium heat, adding a splash of water if the pan gets dry, until the fish flakes easily and stays moist; turn off the heat and gently fold in the chopped spinach just until wilted.
5. Fluff the couscous with a fork, then gently stir the cooked zucchini and wilted spinach through the couscous, leaving the salmon pieces mostly whole on top.
6. Divide the couscous and vegetables between two small bowls, top each with two pieces of salmon, and spoon any herb-infused pan juices over the bowls before serving warm.