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

Preheat oven to 180°C. Pick parsley leaves, discarding stems and finely chop. 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 and wholegrain mustard and a 1-2 tsp of olive oil. Pat salmon fillets dry and place on a lined 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.

Boil a kettle. Add the couscous to a large bowl. Pour 3 cups of boiling water over couscous then cover with lid and let stand, about 5 minutes. Fluff with a fork and stir through butter, parsley, salt and pepper.

Remove the salmon and veggies from the oven. Divide couscous, broccolini, cherry tomatoes and salmon between plates. Season to taste and serve immediately.

Preheat oven to 180°C. Pick parsley leaves, discarding stems and finely chop. 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 and wholegrain mustard and a 1-2 tsp of olive oil. Pat salmon fillets dry and place on a lined 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.

Boil a kettle. Add the couscous to a large bowl. Pour 3 cups of boiling water over couscous then cover with lid and let stand, about 5 minutes. Fluff with a fork and stir through butter, parsley, salt and pepper.

Remove the salmon and veggies from the oven. Divide couscous, broccolini, cherry tomatoes and salmon between plates. Season to taste and serve immediately.

Preheat oven to 180°C. Pick parsley leaves, discarding stems and finely chop. 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 and wholegrain mustard and a 1-2 tsp of olive oil. Pat salmon fillets dry and place on a lined 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.

Boil a kettle. Add the couscous to a large bowl. Pour 1¹⁄₂ cups of boiling water over couscous then cover with lid and let stand, about 5 minutes. Fluff with a fork and stir through butter, parsley, salt and pepper.

Remove the salmon and veggies from the oven. Divide couscous, broccolini, cherry tomatoes and salmon between plates. Season to taste and serve immediately.

Preheat oven to 180°C. Pick parsley leaves, discarding stems and finely chop. 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 and wholegrain mustard and a 1-2 tsp of olive oil. Pat salmon fillets dry and place on a lined 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.

Boil a kettle. Add the couscous to a large bowl. Pour 1¹⁄₂ cups of boiling water over couscous then cover with lid and let stand, about 5 minutes. Fluff with a fork and stir through butter, parsley, salt and pepper.

Remove the salmon and veggies from the oven. Divide couscous, broccolini, cherry tomatoes and salmon between plates. Season to taste and serve immediately.

Preheat oven to 180°C. Pick parsley leaves, discarding stems and finely chop. 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 and wholegrain mustard and a 1-2 tsp of olive oil. Pat salmon fillets dry and place on a lined 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.

Boil a kettle. Add the couscous to a large bowl. Pour 1¹⁄₂ cups of boiling water over couscous then cover with lid and let stand, about 5 minutes. Fluff with a fork and stir through butter, parsley, salt and pepper.

Remove the salmon and veggies from the oven. Divide couscous, broccolini, cherry tomatoes and salmon between plates. Season to taste and serve immediately.

Preheat oven to 180°C. Pick parsley leaves, discarding stems and finely chop. 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 and wholegrain mustard and a 1-2 tsp of olive oil. Pat salmon fillets dry and place on a lined 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.

Boil a kettle. Add the couscous to a large bowl. Pour 1¹⁄₂ cups of boiling water over couscous then cover with lid and let stand, about 5 minutes. Fluff with a fork and stir through butter, parsley, salt and pepper.

Remove the salmon and veggies from the oven. Divide couscous, broccolini, cherry tomatoes and salmon between plates. Season to taste and serve immediately.