Serves : 2

2 large salmon fillets

100g cous cous

1 red pepper, chopped

Bunch of spring onions, chopped

Packet of baby sweetcorn and mangetout, chopped

Lemon Juice

Olive oil

1/2 teaspoon garlic, crushed

Cracked pepper

Sea salt

Tin Foil

 

Method

  1. Heat oven to 200ºC or 180ºC (fan).
  2. Make up some cook bags from tin foil.
  3. Cook the cous cous and mix in the olive oil all the chopped, vegetables, garlic, lemon juice, salt and pepper
  4. In the bag add half of the cous cous in the bottom and top with the salmon.
  5. Seal the cook bags and place in the oven for around 30 mins.
  6. Remove the bags from the oven and leave for 5 minutes.
  7. Open the cook bags and serve with a large salad.