Salmon with fennel and feta cous cous

Place couscous into a bowl and pour over hot water; stand 5 minutes and then separated grains with a fork.

Crush fennel seeds with salt in a pestle and mortar until coarsely ground.

Heat butter and oil in a pan over medium heat and add garlic, fennel salt mixture and sliced fennel. Cook gently for 2-3 minutes or until just fragrant and fennel has softened slightly. Pour over couscous and mix well to coat the grains. Toss through dill and crumbled feta.

Meanwhile, heat a char-grill pan or frying pan over medium high heat. Mix seasoning and oil together and brush over salmon. Season salmon with salt and pepper and cook, skin side down, for 3 minutes.

Turn over and cook a further 1-2 minutes or until cooked to your liking. To serve, spoon couscous onto serving plates, top with salmon fillet and serve with lemon wedge and steamed green beans.