Step 1

Finely chop the garlic. In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the water (for the couscous) and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

Step 2

Finely chop the tomato. Pick and roughly chop the mint leaves. In a medium bowl, combine the tomato, 1/2 the mint and a drizzle of olive oil. Season with salt and pepper. Set aside. Thinly slice the spring onion. Roughly chop the baby spinach leaves. Zest the lemon to get a good pinch, then slice in half.

Step 3

In a small bowl, combine the Greek-style yoghurt, a squeeze of lemon juice and the water (for the dressing). Season with salt and pepper, drizzle with a little olive oil and mix well. Set aside.

Step 4

Heat a medium frying pan over a medium-high heat. Add the flaked almonds and cook, tossing, until toasted, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with a paper towel and season both sides with salt and pepper. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on the thickness). Remove from the heat to rest. TIP: Patting the skin dry helps it crisp up in the pan! Salmon can be served slightly blushing pink in the centre.

Step 5

While the salmon is resting, add the spring onion, baby spinach, lemon zest and the remaining mint to the couscous. Drizzle with a little olive oil and mix well to combine. Season with salt and pepper.

Step 6

Divide the herbed couscous between plates. Top with the seared salmon and tomato salsa. Spoon over the lemon yoghurt and sprinkle with the toasted almonds. TIP: For the Calorie Smart option, serve without the toasted almonds.