Yields: 4 servings | Calories: 308 | Total Fat: 13g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 439mg | Carbohydrates: 27g | Fiber: 3g | Sugars: 3g | Protein: 20g | SmartPoints: 9 |
1-3/4 cups couscous salad, 3-4 spears asparagus and 1 salmon fillet
4 (4 ounce) wild caught salmon fillets
1 tablespoon extra-virgin olive oil
1 bunch asparagus, woody bottom stems removed
1 cup (dry) whole wheat couscous
1 red bell pepper, stemmed, seeded, and chopped
1 yellow or orange bell pepper, stemmed, seeded, and chopped
1/4 cup chopped parsley
2 tablespoons freshly squeezed lemon juice, divided
1 teaspoon kosher or sea salt, divided
1/4 teaspoon black pepper
1.In a pot, bring 2/3 cup water with 1/4 teaspoon salt to a boil. Add couscous. Cover and remove from heat. Let sit for 5 minutes or until other ingredients are complete. Remove lid and fluff with a fork.
2.Bring a small pot of water (about 4- 6 cups water) with 1/4 teaspoon salt to a boil. Blanch asparagus for 3 to 4 minutes in boiling water until bright green and crisp-tender. Remove.
3.Sprinkle salmon with salt and pepper. Place oil in a skillet over medium-high heat.
4.Add fillets, skin-side up. Cook for about 3 – 4 minutes until golden on one side.
5.Flip and cook for 3 to 4 more minutes, until skin is crisp and fish is firm.
6.Toss chopped raw peppers and parsley into couscous along with pepper, remaining 1/4 teaspoon salt, and 1 tablespoon lemon juice.
7.Place asparagus on top of couscous. Sprinkle the asparagus with remaining lemon juice. Top with salmon.
Serve and enjoy!