• Set air fryer to 200°C. Pat salmon dry with paper towel. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add salmon, gently turning to coat. • Place salmon, skin-side up, into a foil-lined air fryer basket and cook until just cooked through, 10-12 minutes. In the last 2 minutes of cook time, drizzle over the honey and cook until golden.
TIP: No air fryer? Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. In the last minute, add the honey, gently turning salmon to coat. Transfer to a plate to rest. 

• Meanwhile, grate carrot (see ingredients). 
• In a medium saucepan, heat the butter with a drizzle of olive oil over mediumhigh heat. Cook carrot, stirring, until softened, 2-3 minutes. Add the water and 
stock concentrate, then bring to the boil. • Add couscous and stir to combine. Cover with a lid, then remove from heat. • Leave for 5 minutes. Fluff up with a fork and cover to keep warm. 

• Meanwhile, thinly slice pear into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small heatproof bowl.• Add Greek-style yoghurt to garlic oil, stirring to combine. Season to taste with salt and pepper, then set aside

• In a second medium bowl, combine pear, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar. Season to taste. • Divide carrot couscous and pear salad between plates. • Top with Moroccan salmon. Serve with garlic yoghurt. Enjoy!