Description
Fresh lemony salmon is served atop Israeli Couscous and oven-roasted asparagus for a simple and satisfying meal. A great weeknight dinner!
Ingredients
Scale
- 1 pound Wild Salmon Filets, cut into 2
- 1 package Seasoned Israeli Cous Cous, flavor of your choice
- 1 bunch Asparagus
- 1 Lemon, sliced thinly
- 2 Tbsp Garlic Infused Olive Oil
- Salt and Pepper
Instructions
- Preheat oven to 350 degrees. Line a baking pan with aluminum foil and lightly spray with non-stick spray.
- Place salmon filets on the pan, skin side down. Season with salt and pepper and top with thinly sliced lemon. Place in oven. Bake for 20-30 minutes, or until the salmon reaches 145 degrees.
- In a sauce pan, prepare cous cous according to package directions.
- While the salmon is baking and the cous cous is simmering, slice the ends off a bunch of asparagus and discard the ends. Chop the remaining spears into 2″ pieces and coat with garlic olive oil and salt and pepper. Toss to coat.
- Open the oven and lay the asparagus all around the salmon to roast. Let roast the remaining time the salmon is in the oven – about 15 minutes. They should be done about the same time and ready to eat.
- Once the cous cous is done – remove from the stove and let rest until ready to serve.
- To plate. Pour cous cous onto a plate. Top with roasted asparagus and slice of salmon. Serve immediately.