Green Goddess Herby Salmon with Pearl Cous Cous and Courgettes

Speedy and full of flavour, this is a lovely weeknight supper

This is a very delicious supper you can have on the table in less than 30 minutes. Or if you really get a move on it could be 20. What could be better than that? This is light but satisfying and full of bold, fresh flavours. Herby garlic basted salmon with creamy courgette pearl cous cous - it’s so good.

I love recipes like this where each element would also be good served in different ways. Let me explain.

So for instance the oven baked salmon drizzled in a herby garlic butter - which is everything bit as delicious as it sounds. You can do this with olive oil if you prefer, it’s the herby garlic bit that really matters and makes the most delicious salmon. I find roasting salmon in the oven is just the simplest way to make great salmon - it’s so easy and never lets you down. Even just well seasoned with some salt and pepper and a little olive oil - heaven. I also love it with a little smidge of dijon. This herby salmon would be great with mashed potato, or served in a Caesar type salad. It’s every bit as good cold (by that I mean room temp) as it is hot. Flake it into an avocado and butter lettuce salad or fill a creamy cheese bagel with it.

If you haven’t tried cooking with pearl cous cous it’s a great one to add to your store cupboard. Sometimes called giant cous cous, it cooks in just 5 or so minutes making it perfect for speedy weeknight suppers. It looks like a grain but it’s actually a type of pasta - made of semolina flour and water. You can use it in so many ways - it’s lovely in a warm salad full of roasted vegetables drizzled in tahini and crumbled with feta, it works really well in brothy soul reviving soups but it’s also really good served like this. This way with courgettes and the green goddess sauce would also be great with chicken, or you could add some crispy pancetta, crumble over some feta and add rocket and toasted pine nuts and you’ve made something quite different but equally delicious.

There are so many different variations of Green Goddess dressing but I love this version with the blended courgettes and ricotta. Blended courgettes go so creamy and delicious and work so well with the ricotta. This sauce is so good you could eat it straight from the blender! It would be lovely with any kind of pasta, or drizzled over roasted vegetables. Would be really good with some herby garlicky lamb chops or meatballs or even as a dip with crudité or crisps. Once you’ve made it I feel confident you will find all sorts of ways to eat it.

For the salmon