Preheat the oven to 220C (425F) Gas mark 7. Rub the salmon fillets all over with 5ml (1 tsp) of the olive oil and then place skin side up in a small baking tin lined with parchment paper. Season with salt and pepper and roast for 6-8 minutes depending on how well done you like your salmon. Remove from the oven and leave to rest for another few minutes.
Place the contents of the sachet of cous cous into a bowl. Add 160ml of boiling water and stir well. Leave to stand for 3-5 minutes to allow the cous cous to absorb the water, then fluff with a fork to separate the grains. Gently fold in the mango and almonds.
To make the dressing, put the rest of the olive oil in a small bowl with the sesame oil, lime juice, maple syrup and soy sauce and whisk until thickened, then season with salt and pepper.
Divide the cous cous among warmed plates and top each one with a piece of the roasted salmon, then drizzle over the dressing.
If you don’t want to go to the bother of roasting the salmon try flaking a packet of hot smoked salmon into the cous cous instead. This would also be delicious served cold as a salad and make a great lunchbox option