Tuesday, March 29, 2011

Light and Lean: Salmon with Asparagus and Couscous Salad

Summer is quickly approaching and myself like I'm sure many of you want to look your best. I am committing myself to slimming down in time for swimsuit season and will be posting lighter dishes to help us get there.

First up: One of my favorite meals is pretty simple! I love Salmon and perfectly baked asparagus. I added a couscous salad to this and our dinner was nicely balanced and well rounded.

I have been buying the pre-seasoned salmon fillets from Costco for awhile and never noticed the plain individually wrapped ones. They are perfect because I can pull out the exact amount our family is going to eat. If no one eats Salmon in your family then grill up some chicken breasts for an alternative light and lean meal.

Let's talk asparagus for a minute. You may think you don't like asparagus because maybe your mom used to boil it to death (I remember that!) or maybe you've only had it from a can (gag!). Asparagus when cooked MY way is so delicious and you'll want to eat the whole pan - seriously!

Today's Ingredients:
Salmon fillets or a whole Salmon
Olive Oil
Salt & Pepper
3 garlic cloves, thinly sliced
2 cups chicken broth
10 oz. couscous
¼ bunch flat-leaf parsley, chopped

I didn't take a picure of my Salmon, but we seasoned with the Fox Point seasoning and S&P and grilled on both sides.  You can make the sides below while the Salmon is cooking.  Once the Salmon is done, let it rest for about 5 min. to keep the juices locked in.

Couscous Salad

Thinly slice your garlic. I halved the recipe for the couscous and should have included all of the garlic too. It adds a nice flavor and isn't overpowering at all.

Heat 1 tablespoon olive oil over medium heat. Add the garlic and cook for 1 minute.

Add the chicken broth, season with salt, cover and bring to a boil.

Stir in the couscous and parsley and remove from the heat; cover and let stand for at least 5 minutes before fluffing with a fork.


Heat your oven to 415. Rinse and dry the asparagus. Put it on a cutting board with all the tops aligned.

Take one spear and break it. It will naturally break where the stem is thicker and not as tender.

Use this as a guide and cut all of your other asparagus at this point. This will get rid of the thick unappetizing parts.

Place your spears on a cookie sheet and drizzle with olive oil (maybe about 1 tablespoon or so) and season with S&P. Get your hands dirty and coat turn your spears so they are well coated in the EVOO and S&P

After they are well coated then arrange them in a single file line so they get evenly cooked. Bake at 415 degrees for 10 min. Even if they are thicker asparagus do not overcook. I have done that before and past 10 min. seems to send them over to the mushy side where they aren’t very good.  The olive oil crisps up the tops of the spears and the S&P seasons them perfectly.

So delish, enjoy!

Salmon, Asparagus and Couscous Salad printable recipe

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