Dill and Lemon Baked Salmon with Warm Couscous Salad

Preheat oven to 200°C fan-forced. Finely chop dill. Place butter and ½ the dill in a bowl and mash to combine.

Line a baking tray with a layer of foil and top with a layer of baking paper. Cut ½ the lemon into thin slices and place ½ the slices over the baking paper. Top lemon slices with salmon and spread dill butter over each fillet. Sprinkle with salt and top with remaining lemon slices. Cover with another layer of baking paper and foil to seal the tray. Bake for 15 minutes or until cooked through. While fish is cooking, continue with step 3.

Crush garlic. Slice zucchini into rounds.

Boil the kettle. Heat oil in a saucepan over medium-low heat. Add garlic and zucchini and cook, stirring, for 3–4 minutes or until zucchini is caramelised. Meanwhile, place stock cube in a jug with 180ml (3⁄4 cup) boiling water from the kettle and stir to dissolve. Add couscous and stock to zucchini mixture and stir to combine. Cover with lid and remove from heat. Leave covered for 5 minutes or until couscous is cooked.

Remove lid from couscous, add spinach and remaining dill and mix to combine. Squeeze remaining lemon over couscous and season with salt and pepper.

Divide couscous and salmon between plates. Spoon over any pan juices and serve immediately.