This is a really quick and easy recipe that can be adapted to suit all members of the family from babies to toddler, older children and adults. It works brilliantly as a supper but equally well as a picnic dish if you are planning on being out and about. Oily fish such as salmon is a great source of omega three fatty acids too which helps to ensure healthy brain development in little ones and can lower cholesterol and blood pressure in adults reducing the likelihood of developing heart disease. So tuck in and enjoy knowing that it not only tastes great but is doing you the world of good too!

Serves 2 adults, 1 toddler and 1 baby.

3 salmon fillets
300g couscous
2 courgette, thinly sliced
2 carrots, peeled and finely diced
1 ¬Ω tablespoons of frozen peas
1 ¬Ω tablespoons of sweetcorn
450ml strong vegetable stock

Heat oven to 180C/fan 160C/gas 4.

Fold a large sheet of foil or baking paper in half and tightly fold one side to seal. Mix the couscous, carrots, courgette and sweetcorn together then tip into the open 'bag'. Cut the lemon in half and add the juice from one half to the stock.

Lay the salmon on top of the couscous, top with two slices of lemon (taken from the other half of the lemon) then carefully pour over the stock. Fold the remaining open sides tightly. Bake for 20-25 mins, depending on how thick your fish is, until the fish is cooked and couscous is fluffy.

For the baby: Puree some salmon, couscous and vegetables together with a little of your baby's usual milk or vegetable stock

For the toddler: Flake some salmon into the couscous mixture and serve warm in a small bowl

For the Adults: Add a teaspoon of lemon rind to the remaining couscous, mix well then serve on warm plates topped with 1 salmon filet per person and a large rocket and cherry tomato salad.