Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n 1Tsp chilli flakes, ground up Method<\/strong><\/p>\n Pre-heat the oven to 180C.
\n1Tbsp fresh chives, finely chopped
\n1Tbsp fresh parsley, finely chopped
\n1 Tbsp. dried dill
\n1 lemon, zested (s)
\n1 Egg, whisked (p)
\n1 Onion, finely chopped (s)
\n2 Salmon fillets (p)
\n100g Couscous
\nHandful of frozen peas (p) (f)
\nLight soy sauce<\/p>\n
\nCook the onion & peas in a small saucepan, sprayed with frylight.
\nLine two small ovenproof dishes with a piece of tinfoil, large enough to fold over & cover the salmon, set aside.
\nIn a small bowl, whisk the egg, set aside.
\nMix together in a medium size bowl, the chilli, chives, parsley lemon zest & dill, set aside.
\nPlace the salmon into the egg then cover with the herbs & spices, place each salmon into the oven dish, pour the soy sauce around the base of the salmon, loosely cover with foil, Cook covered for 5 mins, remove & uncover, return to the oven & cook for a further 5-10 mins until the salmon has changed colour & cooked.
\nWhile the salmon is cooking, prepare the couscous as per the packet instructions.
\nWhen the salmon is cooked, plate up, mixing the onion & peas with the couscous.
\nServe with a side salad.<\/p>\n