Instructions

• Heat the oven to 400°F (200°C). Line a baking sheet with baking paper.
• Place the salmon fillets, skin-side-down on the baking sheet. Drizzle with olive oil, season with salt, pepper, ½ teaspoon of cumin and ½ teaspoon of turmeric. Place the halved lime, cut-side up, next to the salmon.
• Place the baking sheet into the hot oven and roast the salmon for 18-20 minutes until cooked through. Remove from the oven and set aside to cool slightly.
• In the meantime, cook the couscous according to instructions on the packaging.
• Next, prepare the dressing by combining the yogurt, water, lime zest and juice, and whisk until smooth. Add the remaining ½ teaspoon of cumin, ¼ cup of feta cheese, the cucumber and most of the parsley and mint. Season to taste with salt and pepper, mix and set aside until needed.
• Add the cooked couscous and arugula to the yogurt dressing and toss to combine. Remove the skin from the cooked salmon and flake it with a fork. Add the salmon to the couscous, and mix through gently.
• To serve, squeeze the roasted lime over the salad, garnish with the green onions, and the remaining feta cheese, parsley and mint.