Roasted salmon flavoured with a Fish Herb & Spice Blend served with a Pilau Rice Seasoning on couscous.
Pre heat the oven to 200°C, 400°F, Gas Mark 6. Place the couscous in a bowl and pour over 300 ml (½ pint) boiling water. Add 1 tbs of the oil and stir well. Season with Salt, cover with a tea towel and leave to stand for 15 minutes.
Brush the salmon fillets with 1 tbs of the oil and place them on a non-stick baking sheet. Bake on the top shelf for 5 minutes. Remove the salmon and sprinkle over the Perfect Shake Fish Herb & Spice Blend. Lay a few of the lemon slices over the fish and bake for a further 5-10 minutes.
Meanwhile, heat the remaining oil in a frying pan and fry the onion for 3 minutes. Add the Pilau Rice Seasoning and remaining lemon slices and cook for a few minutes, stirring gently. Stir into the couscous and then divide between four plates and lay the salmon on top. Serve with French beans. Garnish with lemon.
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