Baked Honey Mustard Salmon with Roasted Cherry Tomatoes, Broccolini and Couscous

Preheat oven to 180C. Boil a kettle for step 3. Trim ends of broccolini. Cut cherry tomatoes in half. Place broccolini and cherry tomatoes on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until tomatoes are soft and broccolini has started to char.

Mix together honey, wholegrain mustard and a tsp of olive oil. Pat salmon fillets dry and place on a line oven tray. Spoon the honey mustard over the top of the salmon fillet and season with salt and pepper. Roast in the oven for 10-15 minutes until the salmon is opaque all the way through.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a medium pot, add Israeli couscous and 1/2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork, stir the butter through and season with salt and pepper.

Remove the salmon and veggies from the oven. Squeeze some lemon juice over the broccolini and tomatoes. Divide couscous, broccolini, cherry tomatoes and salmon between plates and serve immediately.

Preheat oven to 180C. Boil a kettle for step 3. Trim ends of broccolini. Cut cherry tomatoes in half. Place broccolini and cherry tomatoes on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until tomatoes are soft and broccolini has started to char.

Mix together honey, wholegrain mustard and a tsp of olive oil. Pat salmon fillets dry and place on a line oven tray. Spoon the honey mustard over the top of the salmon fillet and season with salt and pepper. Roast in the oven for 10-15 minutes until the salmon is opaque all the way through.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a medium pot, add Israeli couscous and 1/2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork, stir the butter through and season with salt and pepper.

Remove the salmon and veggies from the oven. Squeeze some lemon juice over the broccolini and tomatoes. Divide couscous, broccolini, cherry tomatoes and salmon between plates and serve immediately.