Salmon and fennel salad

SERVES 4 READY IN 30 MINUTES PLUS MARINATING

4 skinless and boneless salmon fillets juice of 1 lemon, plus wedges to serve 1 tsp dried mixed herbs or Herbes de Provence 2 garlic cloves, crushed good pinch of smoked paprika plain dried couscous, to serve 1 tbsp chopped fresh parsley, to serve

FOR THE FENNEL SALAD 4 large ripe tomatoes, thinly sliced 1 small fennel bulb, halved and thinly sliced 8 spring onions, sliced 2 tbsp sherry vinegar

● Arrange the salmon fillets in a single layer in a large dish. Put the lemon juice, dried herbs, garlic and paprika in a bowl, mix well and pour over the salmon. Cover and leave to marinate in the fridge for 30 minutes, turning once.

● Make the salad. Put the tomatoes in a large shallow dish and scatter over the fennel and spring onions. Drizzle over the sherry vinegar and season to taste. Toss together gently, cover and set aside.

● Drain the salmon steaks, discarding the marinade. Cook under a medium-high grill for 10-12 minutes (or barbecue over direct medium heat for 8-10 minutes) or until just cooked through, turning once.

● Prepare the couscous according to the pack instructions and serve alongside the salad. Divide the salmon and fennel salad among four plates, scatter over the parsley and serve with the couscous and lemon wedges to squeeze over.