Salmon is an excellent, low-fat source of protein and Vitamin D. Eating two meals per week of fatty fish, such as salmon, can reduce the risk of fatal heart disease by 40%. This is so worth remembering when you make your weekly plan. #healthyheart

This is speedy to cook, so prepare everything first;

Serves 4

4 salmon fillets

For the Glaze

60g low sugar apricot jam

1 tbsp whole grain mustard

1/2 tbsp dijon mustard

1 tbsp low sodium soy sauce

1 tbsp sesame oil

Juice from half a lime

1/2 tbsp Lazy Ginger

1/2 tbsp Lazy Garlic

Mix all of the glaze ingredients together in a small bowl.

Place the salmon on a baking dish, brush with the glaze and leave to marinade for at least 30 minutes in the fridge.

Bake in a preheated 200°C for about 10 minutes or until the salmon easily flakes. Serve immediately on a bed of Apricot Couscous. If you don’t like couscous these salmon steaks are also lovely with salad, rice, jacket potatoes…… with anything in fact.

For the couscous.

300g couscous

1 vegetable stock cube

60g dried apricots, coarsely chopped

320ml boiling water

30g pistachios, roughly chopped (optional)

2 spring onions, green and white parts, sliced

200g frozen peas, blanched

Small bunch mint, chopped

Small bunch parsley, chopped

For the Dressing

3 tablespoons low sugar apricot jam

1 tablespoons sesame oil

2 tablespoons lemon juice

2 teaspoons ginger, grated

salt and pepper to taste

1 tbsp hot water

Make the dressing first; Combine all the ingredients for the dressing adding the hot water last and mix well to combine.

Put the couscous in a large bowl, crumble over the stock cube and add the chopped apricots. Mix together and pour over the boiling water. Cover and leave for 5-6 minutes. Then fluff with a fork and add the spring onions, peas, pistachios and half of the chopped herbs, before adding the dressing and tossing well to combine.