If you are after a hassle- and guilt-free meal to whip up in just 20 minutes, this wholesome dish with its mix of fresh ...

to taste Two 120g salmon fillets, skin on, scaled, pin-boned Extra virgin olive oil One lemon 2-3 tbsp fat-free natural yoghurt, to serve Method First, weigh the couscous into a bowl and pour ...

This 'super fresh', super speedy dish – with its mix of fresh greens, herbs and spices – is a wholesome upgrade from my usual ...

This zingy yet creamy Tuscan sauce is the perfect accompaniment to beautifully pink pan-seared salmon fillets. Serve alongside a fresh green salad and crusty bread for dipping or herby new potatoes.

Mary Berry has shared her simple yet effective tip in her book Foolproof Cooking, where she recommended: "Place the salmon fillets fairly close to each other on the baking tray so that they keep e ...

Season, to taste, with salt and cayenne pepper, if using. Spread the chermoula paste liberally all over the salmon fillets. Cover and set aside to marinate for as long as possible, and up to an ...

And it's true - Nigella's version is whipped up in minutes. The salmon fillets are pan-fried in a mix of butter, dried herbs, vermouth and olive oil, with double cream completing the sauce.

If you're tired of dry salmon fillets, Mary Berry's ultimate rule for 'juicy' results every time is a game-changer. Salmon is a favourite among Brits when it comes to fish dishes, boasting a ...

As potatoes cook, prepare salmon. Add approximately 3 inches of oil to a wide pot. (You may need more or less oil depending on the thickness of the fillets. Aim to just cover them.) Warm oil over ...