Step 1

To make the zesty herb dressing, place the parsley, dill and garlic in a food processor and process until finely chopped. Add the yoghurt, mayonnaise and lemon juice and process until almost smooth. Season.

Step 2

Heat a large frying pan over medium-high heat. Rub salmon all over with 1 1/2 tbs oil. Season. Cook salmon, skin-side down, for 3-4 mins or until skin is crisp. Turn and cook for a further 2-3 mins or until cooked to your liking.

Step 3

Meanwhile, place the couscous in a heatproof bowl. Stir in 1 cup (250ml) boiling water. Cover with foil and set aside for 5 mins or until the liquid is absorbed. Use a fork to separate the grains. Stir in the lemon rind and remaining oil. Season.

Step 4

Flake the salmon. Arrange the rocket, cabbage, asparagus, salmon and couscous in serving bowls. Drizzle with the zesty herb dressing and sprinkle with the pepitas, sunflower seeds and pine nuts.