- Prepare couscous according to packet instructions.
- Heat a film of olive oil in a large frying pan over medium-high heat.
- Pat the salmon portions dry with kitchen paper and season both sides with salt, pepper and the ground cumin.
- Place the salmon portions skin-side down in the pan. Cook for 4–5 minutes until the skin is crisp and golden.
- Flip and cook for a further 2–3 minutes, or until just cooked through. Remove from the pan and rest for a few minutes.
- In a medium bowl, combine the sweetcorn, red onion, chilli and coriander.
- In a small bowl, whisk together the lime zest and juice, olive oil and honey. Season with salt and pepper to taste.
- Pour the dressing over the salsa and toss well to combine.
- Serve the salmon on couscous with rocket alongside, topped with the sweetcorn salsa and a spoonful of the lime dressing.
