2. Cut broccoli into small florets and halve cherry tomatoes. Toss with almonds, 1 tsp grated lemon zest, 1 tbsp oil, salt and pepper and spread out on one half of a lined oven tray.
3. Place salmon fillets next to the vegetables and top with lemon slices (use 1/2 lemon). Roast for 8-10 minutes or until salmon is cooked to your liking.
4. Drain and quickly rinse the couscous. Toss in a bowl with red pesto and juice from 1/2 lemon. Season to taste with salt and pepper.
5. Serve pearl couscous between plates, top with roast veggies and salmon fillets. Cut any remaining lemon into wedges.
If you prefer, grill the salmon and blanch broccoli when cooking the couscous. Toss couscous and broccoli with fresh cherry tomatoes, almonds and pesto. Serve with wedged lemon. Keep all components separately if preferred.
No fish option - salmon fillets are replaced with chicken schnitzels. Cook in a frypan with oil for 4-5 minutes on each side or until cooked through. Finish with juice from 1/2 lemon.
Gluten friendly option - pearl couscous is replaced with quinoa. Cook in boiling water for 15 minutes or until cooked to your liking.
CHERRY TOMATOES, 1 packet
SLIVERED ALMONDS, 1 packet (60g)
SALMON FILLETS, 2 packets
RED PESTO, 2 x 50g
FROM YOPUR PANTRY
oil (for cooking), salt, pepper