Salad

¾ cup pearl couscous

Small handful rocket

2 spring onions, finely sliced

¼ cup feta, crumbled

2 tbsp pomegranate seeds

2 tbsp hazelnuts, roughly chopped

2 tsp parsley, finely chopped

2 tsp dill, roughly chopped

Zest of 1 lemon

Dressing

1 tbsp extra virgin olive oil

1 tsp lemon juice

Pinch of salt and cracked pepper

Salmon

2 x salmon filet, skin on 

4 tsp extra virgin olive oil

Pinch of salt and cracked pepper

1. Bring a pot of salted water to boil and cook couscous as per packet instructions. Once cooled, transfer to a large bowl and combine with rocket, spring onions, feta, pomegranate seeds, hazelnuts, parsley, dill and lemon zest.

2. For the dressing, mix olive oil and lemon juice, then season with salt and pepper. Drizzle over the salad and gently toss to combine.

3. Pat salmon skin with a paper towel until dry. If time permits, refrigerate for up to 1 hour (covered). Lightly coat salmon filets with 1 teaspoon of olive oil, then season with salt and pepper. Heat another 3 teaspoons of olive oil in a pan over medium-high. Once hot, place salmon skin-side down and use a spatula to press for 10 seconds so the skin is pushed against the pan. Cook for 7 minutes, then flip and cook for another 1-2 minutes, or until cooked. Divide salad between two plates and rest salmon on top (skin-side up).