Steamed vegetables and potatoes are my go-to when I can’t decide what to pair with fresh salmon fillets. They’re a healthy option and can be easily spruced up with the right amount of salt, pepper and dried chilli flakes.

However, as the standard to replace the “five a day” rule, I was determined to find a new reliable salmon .

It was no surprise that British chef fulfilled my wish, seeing as he is an icon for affordable, healthy cooking inspiration.

I was drawn to his “super fresh salmon and couscous” , which he described as a “wholesome and quick dinner” in his aptly named cookbook, ‘Jamie’s Dinners’.

The ingredients list comprises just 10 items, including herbs and spices like fresh red chilli and a few sprigs of fresh coriander.

Jamie recommends combining green vegetables to accompany tomatoes in this dish, but I called upon the random selection sent to me in an OddBox delivery.

I used mange tout and spinach in place of asparagus and grated some carrots that looked tiresome in the fridge. That’s the beauty of this – it’s very versatile.

Arguably the best thing about this , particularly for those trying to resist consuming too many salt and sugar-laden condiments, is that it is topped with a dollop of natural yoghurt to fulfil the sauce element.

It’s a simple addition that completes the dish and perfectly compliments the zesty lemon couscous and salmon.

The original serves one, but I scaled it to the below quantities to make two to three portions

Salmon and couscous dinner recipe

Ingredients

150g couscous

Two small courgettes (or about 350g of any greens you have in the fridge)

Two handfuls of asparagus (I used mange tout)

One fresh red chilli (or more for extra spice)

A handful of ripe tomatoes

A few sprigs of fresh coriander, to taste

Two 120g salmon fillets, skin on, scaled, pin-boned

Extra virgin olive oil

One lemon

2-3 tbsp fat-free natural yoghurt, to serve

Method

First, weigh the couscous into a bowl and pour enough boiling water to just cover it. Put a plate on top and leave for 10 minutes to fluff up.

Slice the courgette or whatever greens you’re using into batons, then snap the woody ends from the asparagus and deseed and finely chop the chilli.

Roughly chop the tomatoes, then pick and roughly chop the coriander leaves, discarding the stalks. Slice the salmon into finger-sized strips, drizzle with olive oil, then season with pepper and a small pinch of sea salt – you can also add one finely chopped garlic clove to the pan for extra flavour.

Meanwhile, heat a small non-stick frying pan over medium heat, add the salmon, then scatter over the courgette and chilli.

Cook for two minutes, turning the salmon halfway. At this point, add the softer greens, like mange tout, and leave to blister alongside the salmon.

Now stir the tomatoes, lemon juice, and one tablespoon of oil into the couscous, then season to taste with salt and black pepper. Stir in the chopped coriander and set aside until you’re ready to serve.

Carefully transfer the salmon strips to a plate, then add the couscous to the vegetables left in the pan. Toss and mix, then place the salmon strips on the couscous.

Cover with a lid or tin foil and place back on high heat for one final minute or until the fish is completely cooked.

To serve, slide everything onto a plate, top with a dollop of yoghurt, then tuck in.