Salmon and couscous are two ingredients I eat and cook often. Yet, I’ve never cooked or eaten them together, so it’s no surprise that I really enjoyed this recipe. It was such a cinch to make and full of flavor. After I cooked the couscous it seemed a bit dry so I added a long drizzle of olive oil which helped the texture and flavor. This is optional, but sometimes I really do just look for opportunities to finish a dish with olive oil, there’s nothing better!
Even though this meal is done in well under an hour, it still looks stylish enough once plated that I’m sure dinner guests would think you fussed over it more than you did.
The roasted asparagus, well that’s just a staple in this household. It’s true that the asparagus right now does seem a bit listless compared to asparagus when it’s in season, but I have been seeing it on sale quite often lately. Maybe this is the trade off? It is quite good roasted with olive oil, salt and pepper, but the Parmesan cheese is what makes converts out of non-asparagus eaters. Trust me, I’ve converted life long asparagus avoiders into lovers with a sprinkle of cheese.
Salmon Fillets over Couscous
adapted from Bobby Dean
4 salmon fillets
1 teaspoon sea salt
5 turns of a peppercorn grinder, course ground
1 tablespoon garlic powder
Preheat oven to 350° F. Combine sea salt, pepper, and garlic powder in small bowl. Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with your seasoning mixture. Top salmon with pads of butter. Wrap in foil and bake for 25 to 30 minutes. Serve on a bed of couscous.
1 1/4 cups water
1/2 teaspoon salt
2 teaspoons butter
1 cup couscous
1 cup diced tomatoes
1 cup crumbled feta cheese
1/2 cup green onions
Combine water, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Uncover, fluff with a fork, drizzle with olive oil. Add diced tomatoes, crumbled feta, and green onions. Serve at room temperature.
Roasted Asparagus with Parmesan
adapted from Ina Garten
1 pound fresh asparagus
extra virgin olive oil
fresh ground pepper
1/4 cup freshly shredded Parmesan cheese
Preheat oven to 400° F. Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp. Remove asparagus from the oven and top with shredded Parmesan cheese. Turn off the heat in the oven and place asparagus back into the oven for 3 minutes until cheese is melted.