Paprika Double Salmon W. Heritage Tomato, Giant Couscous

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced onion with a pinch of salt

Cook for 5-6 min or until softened

Add your heritage tomatoes to a baking paper-lined baking tray with a drizzle of olive oil

Put in the oven for 15 min or until lightly charred then set aside

Meanwhile, chop your parsley finely, including the stalks

Peel and finely chop (or grate) your garlic

Once the onion has softened, add your tomato paste and half the chopped garlic (save the rest for later!) to the pan with 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 1 min or until fragrant

Once fragrant, add your giant couscous and vegetable stock mix with 400ml [520ml] [680ml] boiled water

Bring to the boil over a high heat and cook, covered, for 10-12 min or until the giant couscous is tender

Tip: Stir the giant couscous occasionally to stop it from sticking

Once cooked, stir through your sun-dried tomato pesto – this is your sun-dried tomato giant couscous

Pat your salmon fillet[s] dry with kitchen paper, season both sides of the fish with your ground paprika and a pinch of salt and pepper

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat, and once hot, add the seasoned salmon and cook for 9-10 min, turning once halfway or until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

Add a generous knob of butter to a heatproof bowl with the remaining chopped garlic and put in the microwave for 30 secs or until melted

Once melted, add the chopped parsley and a grind of black pepper – this is your garlic & parsley butter