Preheat the oven to 220°C/200°C fan-forced. Place the chopped veggie mix on a lined oven tray. Drizzle with olive oil, season and toss to coat. Roast until just tender, 25-30 minutes (the veggies will cook some more in step 2!). TIP: If your oven tray is crowded, divide between two trays.

Boil a kettle of water. Remove the oven tray and add the salmon, skin-side down, to the tray. Spoon the basil pesto over the salmon. Bake until the salmon is just cooked through, 8-10 minutes.

While the salmon is baking, combine the couscous and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) in a large bowl. Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.

Roughly chop the parsley. Add the roasted veggies and a drizzle of balsamic vinegar to the couscous. Toss and season to taste. Divide the pesto salmon and roast veggie couscous between plates.