• salmon
  • 2 salmon fillets
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp sea salt
  • couscous
  • 230 g couscous
  • 1 tblsp olive oil
  • juice of 1/2 a lemon
  • a good handful of basil (roughly chopped)
  • 1 punnet of cherry tomatoes (sliced in half)
  • sea salt and ground black pepper to season
  • tomato salsa
  • 1 punnet of cherry tomatoes (sliced in half)
  • 1/2 red onion (finely chopped)
  • a small handful of coriander
  • juice of 1/2 lime
  • 1 tblsp extra virgin olive oil


  • Mix the spices for the topping together and lay out in a thin layer on a large plate.
  • Place the salmon fillets flesh side down pressing to ensure a good coating of seasoning. Place under a hot grill and cook for approximately 7–8 minutes.
  • The salmon changes to a lighter shade of pink when it is cooked. Serve with steamed veggies for a really tasty dish.
  • Couscous
  • Add the couscous to a bowl and top with boiling water. Cover with clingfilm and allow to sit for 3-5 minutes or until the water has been absorbed.
  • Fluff up with a fork and stir through the olive oil, lemon juice, basil and cherry tomatoes.
  • Season with sea salt and ground black pepper.
  • Tomato Salsa
  • Mix all the ingredients for the salsa together in a bowl and serve straight away.


Donal's tip: To avoid wasting spices, place spices on a plate and season the salmon there. Can be easily transformed into a quick lunchbox dish, wait till the salmon has cooled and flake with a fork, mix with the couscous and pop in a lunchbox. You can make the cajun spice mix in a big batch and it will hold for a few months in an air tight jar for use on meat and fish dishes.