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Dukkah-crusted salmon with fennel, courgette and herb couscous

You only need a few ingredients for this meal for two, featuring dukkah-crusted salmon fillets and a herby roast fennel and courgette couscous.

You only need a few ingredients for this meal for two, featuring dukkah-crusted salmon fillets and a herby roast fennel and courgette couscous.

Ingredients

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Heat the oven to 200°C/180°C fan/gas 6. Roughly chop the fennel bulb and courgette, put on a roasting tray, drizzle with olive oil and sprinkle with sea salt, then roast for 25 minutes. Meanwhile, mix the dukkah (see Know-how) with 1 tbsp olive oil and a pinch of salt. Spread over one side of each salmon fillet. After 25 minutes, add the fish to the tray and cook for 12-15 minutes until flaky.
Put the couscous in a heatproof bowl and pour in 150ml boiling water. Cover with a plate and set aside for 5 minutes, then fluff up with a fork. Chop a small bunch each of fresh dill, parsley and mint. Set the salmon to one side of the roasting tray, then mix the roasted vegetables with the couscous, chopped herbs and sultanas. Drizzle with extra-virgin olive oil, sprinkle with salt and pepper and serve with lemon wedges for squeezing over.

Nutrition: per serving

Dukkah is a crunchy mix of seeds, nuts, dried herbs and spices used in North African cooking. Find it in the world food section of large supermarkets.

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