No need to wait for Lent to enjoy our salmon...

Serves 2 • Prep: 25 minutes • Oven: 20 minutes

2 skinless salmon filets (250g)
20 g breadcrumbs
200 g cherry tomatoes
120 g couscous
2 small garlic cloves
1 tbsp olive oil
1 tbsp chopped tarragon
1 ½ tsp herbes de Provence
½ tsp fennel seeds
1 dash of balsamic vinegar & olive oil
* lemon zest
* salt & pepper

Recipe steps


Start by making the tomatoes. Preheat the oven to 180°C fan. Put the tomatoes in a baking dish, sprinkle the herbes de Provence and the fennel seeds over the tomatoes. Peel and slice the garlic and add to the tomatoes. Pour a dash of vinegar over the tomatoes and a good glug of olive oil. Season with salt and pepper and bake in the preheated oven for 20 minutes until soft and lightly charred.


Meanwhile prepare the crust for the salmon. Put the breadcrumbs in a mixer. Peel and crush the garlic clove and add to the mixer with the olive oil, some lemon zest and the tarragon. Season with salt and pepper and blitz until it comes together.


Place the salmon filets in an oiled baking dish. Press the herb crumbs onto the top of the fillets, so that they stick.


Bake the salmon in the preheated oven for approximately 15 minutes until the salmon is just cooked and flakes away – this can be done at the same time as the tomatoes.


Meanwhile, prepare the couscous and the yoghurt. Put the couscous and butter in a bowl with a good pinch of salt. Pour over 180ml of boiling water, stir and cover the bowl with a plate. Leave to soak for 5 minutes, then fluff it up with a fork.


Put the yoghurt in a bowl and grate some lemon zest onto it, then season generously with salt and pepper.


Divide the yoghurt between two plates. Put some baked tomatoes on the yoghurt. Place the salmon next to it and serve with buttered couscous.

This recipe was created by Anne’s Kitchen