Pan-Seared Salmon with Roasted Beets, Glazed Carrots and Herbed Couscous

1. Preheat your oven to 200°C (180°C fan / 400°F). Toss the beet wedges in 1 tbsp olive oil, season with salt and pepper, and spread on a baking tray. Roast for 30–35 minutes, turning once halfway, until tender and caramelised at the edges.

2. While the beets are roasting, place the couscous in a heatproof bowl. Pour over the hot vegetable stock, stir briefly, then cover tightly with a plate or cling film. Leave to absorb for 5 minutes, then fluff with a fork. Season with salt, pepper, and a squeeze of lemon juice. Set aside.

3. About 15 minutes before the beets are done, cook the carrots. Heat a small pan over medium heat with the butter. Add the carrot rounds and cook for 5 minutes, stirring occasionally. Add the honey and a pinch of salt, toss to coat, and cook a further 3–4 minutes until the carrots are just tender and glazed. Keep warm.

4. In the same pan or a separate skillet, heat the remaining 1 tbsp olive oil over medium-high heat until shimmering. Pat the salmon fillets dry with kitchen paper and season well on both sides. Place skin-side down and press gently for the first 30 seconds. Cook for 4–5 minutes until the skin is crisp and golden, then flip and cook for a further 2 minutes. The salmon should be just opaque in the centre. Remove and rest briefly.

5. Quickly wilt the beet greens in the residual heat of the pan. Add the minced garlic and the beet greens, toss for 1–2 minutes until just wilted. Season with salt and a little lemon juice.

6. To serve, spoon a mound of couscous onto each plate. Arrange the roasted beet wedges, glazed carrots, and wilted beet greens alongside. Place a salmon fillet on top, skin-side up to keep it crisp. Drizzle any pan juices over the top and serve immediately.