Chemoula Baked Salmon with Stuffed Palermo Capsicum

Steps

1. oven to 220°C. ine an oven tray with baking paper.
2. Pat salmon dry and remove any pin bones. Place capsicum and salmon, skin-side-down, on prepared tray and season with salt. Evenly spread chermoula over top of salmon and sprinkle with lemon zest.
3. Place tray in oven to bake for 7-9 minutes, until capsicum is tender and salmon is cooked through. While salmon and capsicum bake, add stock/water and saffron to a small pot and bring to the boil on high heat.
4. Once boiling turn off heat and add couscous, carrot and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
5. While couscous soaks, roughly chop spinach and thinly slice spring onion. Add both to pot with cooked couscous, along with cranberry almond mix, mint and lemon juice. Drizzle with olive oil, fold together and season to taste with salt and pepper.
6. In a small bowl, mix together sundried tomato pesto and mayonnaise. Gently spoon couscous mixture into roasted capsicum.
7. place chermoula baked salmon and stuffed Palermo capsicum onto a plate. Serve sundried tomato pesto mayonnaise on the side.