Ingredients

• 220 g skinless salmon fillet — cut into 4 even pieces
• 120 g dry couscous — plain
• 250 ml low sodium vegetable broth — warmed
• 10 g extra virgin olive oil — divided
• 40 g fresh baby spinach — roughly chopped
• 6 g fresh parsley — finely chopped
• 1 g dried oregano — crumbled
• 2 g salt — fine
• 0.5 g black pepper — freshly ground optional

Instructions

1. Add the couscous to a heatproof bowl with 1 g salt and half of the dried oregano, then pour the warm vegetable broth over it, cover with a plate, and let sit for 8–10 minutes to steam until soft.
2. While the couscous steams, pat the salmon pieces dry and season lightly with 1 g salt, the remaining dried oregano, and black pepper if using.
3. Heat a nonstick pan over medium-low heat and add half of the olive oil; place the salmon pieces in the pan and cook gently for 3–4 minutes per side until just cooked through and still very moist, then remove from heat.
4. Fluff the couscous with a fork, then stir in the remaining olive oil, chopped spinach, and most of the parsley; the residual heat will gently wilt the spinach without making it tough.
5. Divide the couscous mixture into two small bowls, top each with two pieces of salmon, and sprinkle with the remaining parsley.
6. Let the bowls cool for a few minutes until just warm, which can make the aroma milder and easier to tolerate if your appetite is low.