midweek healthy meal. Super beautiful. Pan cooked salmon,

cous cous, asparagus, courgettes. It's gonna be really quick.

It's healthy. About 600 calories. We're eating the rainbow.

We've got two of our five a day. Pretty much this is the stuff that my missus loves

okay. Firstly, our carb is cous cous. 75 grams per person.

150. Cover it with some boiling water.

About a centimeter above where the cous cous sits.

Basic seasoning goes in, and if you wanted to put a little

I don't know, mint tea bag in there, you could. Slice of lemon

you could. Oh my God, a herb in there. You could.

So that goes in, and also we'll put our plates

above here as well, and you might even get a warm plate instead a cold plate.

So that's a good start. 0 effort. 0 work. Our pan here

is getting quite hot now. Medium-low heat. We've got a lovely

fish. Two beautiful salmon fillets there. Skin on, but it's been scaled,

and it's been de-boned.

It's a lovely oily fish. Omega 3 is really, really good for you.

So what I wanted to show you was two ways to cook it. Take the salmon fillet like this

and slice it into little centimeter slices. This is gonna cook

in about two minutes. So that's proper fast food.

I'm then going to have a chunk. Score

the skin, and its gonna let the heat in efficiently. So I'm gonna put salt and pepper

on both. Go skin side down with the chunk,

into the pan. A lot of people don't like

soft fish skin. They pull it off. If you get it crispy

they want to eat it. If you just put your hand on it for 10 seconds,

you give full contact to the skin, which means

full crispiness. You're gonna get like a kinda fish

crackling. You see the heat cooking the fish.

Cous cous is on. Fish is on. Lets celebrate some veg.

Asparagus. A little handful per person.

Grab the end like this and see how it naturally snaps.

So that's where the soft succulent asparagus

goes to more complex woody asparagus, which is gonna be chewy.

I'm gonna cut the asparagus at an angle, just because I like it.

Beautiful nutritious veggie. There's our asparagus.

Add a little olive oil and I'm gonna add the asparagus.

Let's just turn the fish now.

Lovely and golden. Look at that. Crispy as you like.

The asparagus you can just jiggle around. You see it picking up some colour.

Next up zucchini, or courgette as we call in England. I'm gonna cut it a little bit

like the asparagus

at an angle. So this goes in there. The sliced fish

is gonna cook much quicker. I'm gonna turn this

salmon, very very different, is gonna take twice the time

I don't want to over cook this veg. If you keep cooking it, you gonna deplete

all those lovely

erm, all the lovely goodness and nutrients in there. But I do want to big up flavour.

So I'm just gonna take a chili

remove the stalk and I want to get rid of the seeds.

Use the tip of your knife just to scrape it out, and

just finely chop it until you're happy with it.

So, the salmon is nearly there. The asparagus

and courgettes are looking good.

Beautiful. So guys look, the salmon's just come off there.

These cook in half the time. They look really beautiful.

Let's just do a quick salsa. Three or four nice juicy tomatoes. Just hack it up.

If you can get them when they're nice and in season that is half the battle.

Different colours. Yellows. Basic seasoning. Salt.

Pepper. Olive oil. Extra virgin if you can.

Just about a tablespoon. Lemon juice.

It's gonna work so well with the salmon. Coriander here.

Finely chop that. This is gonna be tasty.

I'm just gonna use my hands. That's what's gonna give you

that kind of incredible salsa. The cous cous here

has heated my plate up, so I've got two lovely warm plates.

Can you see how it's swelled up. It's totally fluffy.

It's not sticky. Really, really, nice. Now what we can do

is kiss this with that amazing

salsa. Toss-up. This is truly the kind of thing I'll knock up midweek.

Start to finish: 10 to 12 minutes. Absolutely.

You could have this as a salad the next day. It will get better.

You can have it cold. Lovely asparagus.

Courgettes. Just gonna whack it on the top. So you've got your three piece of salmon here

then you've got your salmon steak here. A beautiful crispy skin.

And then a nice spoon of natural or Greek yogurt.

Super, super nice. Works really well with cous cous. Beautiful colours.

Having that little light salsa on the top is so beautiful. Look at that.

Who said healthy food had to boring? So guys

that is my beautiful pan-cooked salmon

with beautiful cous cous, asparagus, courgette.

If you like it give us a thumbs-up. If you have any comments about what you do put in

comments below

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Bye!