This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”

 

 

 

 

 

 

 

Ingredients:

For the Salmon:

  • 2 salmon fillets (about 150–180g each)
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp garlic granules
  • Pinch of sea salt and black pepper
  • Juice of ½ lemon

For the Spiced Couscous:

  • 120g couscous
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika or mild chilli powder
  • 200ml boiling vegetable stock (low-salt)
  • 1 tbsp olive oil

For the Toppings:

  • 100g frozen peas (blanched or steamed)
  • 1 roasted red pepper (from a jar or freshly roasted), sliced
  • 8–10 pickled baby onions, halved
  • A handful of fresh basil leaves, torn
  • A sprinkle of red pepper or chilli powder
  • Optional: finely chopped chives or parsley for garnish
Method:
    • Preheat the oven to 200°C (fan 180°C).
    • Place salmon fillets on a lined baking tray.
    • Drizzle with olive oil, lemon juice, and season with paprika, garlic, salt, and pepper.
    • Roast for 12–15 minutes, or until cooked through and just starting to flake.
  2. Prepare the Spiced Couscous
    • In a heatproof bowl, mix couscous with turmeric, cumin, coriander, paprika, and a pinch of salt.
    • Pour over the hot vegetable stock and cover with a plate. Leave to steam for 5 minutes.
    • Fluff with a fork and stir in olive oil to loosen.
  3. Assemble the Dish
    • Spoon the spiced couscous onto a serving plate.
    • Scatter over the peas and roasted red pepper strips.
    • Place the oven-roasted salmon on top.
    • Add the pickled baby onions and ripped basil leaves.
    • Finish with a sprinkle of red pepper powder and optional herbs.

For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com