Cook the couscous

• Pour the couscous into a bowl and cover with boiling water.
• Cover and let it stand until the water is absorbed, then fluff with a fork.

Steam the broccoli

• Bring a pan of water to a boil and add the broccoli florets.
• Cook until tender but still bright green, then drain.

Pan-fry the salmon

• Season the salmon fillet with salt, chilli flakes and lemon zest.
• Heat the olive oil in a frying pan and place the salmon skin-side down.
• Fry until the skin is crisp and the flesh is cooked through, then squeeze over the lemon juice.

Assemble the bowl

• Add the spinach and cherry tomatoes to the bowl with the couscous.
• Top with the broccoli and the salmon fillet.
• Sprinkle over the sesame seeds and serve.