Salmon with pearl couscous and lemon-parsley salsa

Preheat oven to 200 degrees. Remove plastic film and set aside the two sauce sachets and discard the top piece of paper. Pat the salmon skin dry, leave the paper on the couscous to protect it while cooking. Drizzle a little olive oil on the salmon. DEFROSTED: Bake in the oven for 15-20 minutes or until couscous is heated and salmon is cooked as desired. FROZEN: Bake in the oven for 35-40 minutes or until couscous is heated and salmon is cooked as desired. Carefully plate the salmon fillets. Remove and discard the paper and stir the yellow vinaigrette sachet through the warmed couscous. Add the cous cous to the salmon and drizzle the fish with lemon and parsley salsa. Tip: you can also pan-fry the salmon from defrosted. Pat the skin dry, and fry skin side down for 6 minutes, turn over and fry for another 4 minutes or until cooked as desired. Bake the couscous in the oven as per defrosted instructions.