• Set air fryer to 200°C. Pat salmon dry with a 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 in an 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 (depending on thickness). In the last minute, add the honey, 
gently turning salmon to coat. Transfer to a plate to rest.

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

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

• Combine snacking tomatoes, spinach & rocket mix (see ingredients) and a 
drizzle of olive oil and white wine vinegar in a second medium bowl. Season 
to taste.
• Divide carrot couscous and rocket salad between bowls. Top with sticky 
chermoula salmon. Serve with garlic yoghurt. Enjoy!