Slice one lemon into rounds and arrange on a large piece of foil on a tray. Drizzle the salmon pieces with olive oil and place skinside down on top of the lemon. Press the Smoky Almond Dukkah onto the top of the salmon and then cover completely with foil.
Bake for 10 minutes before uncovering, continue to bake for a further 6-10 minutes until salmon is cooked through and the dukkah is crispy.
While the salmon is cooking, stir the Garlic Lovers’ Spice through the dry couscous and prepare it to packet instructions. Char the vegetables lightly on a griddle pan and toss through the couscous with the parsley.
Make a zingy dressing by whisking the juice of half a lemon with the mayonnaise.
Remove the salmon from the foil and place gently on the couscous to serve. Cut the remaining lemon into wedges to serve.