freckles make me strong.

Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 1 large serving (use increased proportions as suggested below for 2 lunch servings)

2/3 cup couscous (for 2 servings, use 1 cup couscous)
6 to 8 oz. salmon fillet, skin on (for 2 servings, use 9 to 10 oz.)
Olive oil
Salt and pepper
1 small zucchini, cut into matchsticks (for 2 servings, use a medium zucchini)
1 small handful asparagus tips (for 2 servings, use a full bunch of asparagus tips)
1 fresh red chili, seeded and chopped (use whatever chilis are available) (optional)
2 ripe tomatoes, seeded and roughly chopped
Juice of ½ a lemon
Small handful of cilantro, roughly chopped
Crème fraîche, optional

Put couscous in a bowl and pour over just enough boiling water to cover. Cover with plastic or a saucepan lid and set aside to absorb the water.

Slice the salmon width-ways into finger-sized strips. Drizzle with olive oil and season with salt and pepper. Heat a small nonstick frying pan over medium-high heat, and add the salmon strips on their sides. Add the zucchini and asparagus (and chili if using) and cook for about 4 minutes, stirring the vegetables occasionally, and turning the salmon over halfway through.

Mix the tomatoes, lemon juice, cilantro, and 2 Tbsp olive oil (4 Tbsp if making 2 servings) into the couscous. Season to taste with salt and pepper.

Add the couscous mixture to the veggies in the pan and mix together. Add the salmon back to the pan, put a lid on top, and turn the heat up to high, just to heat everything through, about 1 minute. Slide the mixture onto a plate and spoon on some crème fraîche, if desired.

This a yet another show stopper from Jamie Oliver.  Unlike a lot of his other recipes this one is very fast.  It took me more like 10 minutes than five but the flavors were incredible.  This is a perfect last minute meal when you are having people over on a weeknight.  Just grab the salmon and vegetables at the market on your way home. With minimal effort you will have a dish that’s fresh and unexpected.