The fish doesn’t need to marinate for long to take on all the Moroccan flavours in this dish
Prep:5 mins
Serves 2
2 lemons2 tsp ras-el-hanout spice (we used Bart – or see Know-how, below)1 large or 2 small garlic cloves, crushedbunch spring onions, thinly sliced3 tsp olive oil, plus extra for drizzling2 boneless, skinless salmon fillets140g couscous2 tsp clear honeyhandful mint, leaves finely sliced
STEP 1Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well. Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.STEP 2Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.STEP 3Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.STEP 4Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.
