2 tsp ras-el-hanout spice (we used Bart – or see Know-how, below)
1 large or 2 small garlic cloves , crushed
bunch spring onions , thinly sliced
3 tsp olive oil , plus extra for drizzling
2 boneless, skinless wild salmon fillets
2 tsp clear honey
handful mint , leaves finely sliced
Heat oven to 200C/fan 180C/gas 6. Zest and juice 1 lemon, then mix the zest and ½ the juice with the spice, garlic, ½ the spring onions and 2 tsp oil. Season well.
Put the salmon into a shallow dish, spoon over the marinade, then leave for 10 mins to let the flavours mingle.
Meanwhile, put the couscous in a large bowl. Tip in the remaining lemon juice and oil, spring onions and 150ml boiling water, then cover and leave to stand.
Lift the salmon onto a foil-lined baking tray, spoon over any leftover marinade, then roast for 15 mins. With 5 mins to go, pull out the baking tray and spoon 1 tsp clear honey over each fillet.
Add the mint to the couscous and fluff it up with a fork. Serve the salmon with the couscous, spoon over the juices from the baking tray and add lemon wedges.