Pan Fried Salmon with Asparagus & Warm Couscous Salad

• Seafood

  • 4 (4 ounce wild caught salmon, wild caught fillets

• Produce

  • 1 bunch Asparagus
  • 1 Bell pepper, yellow or orange
  • 1/4 cup Parsley
  • 1 Red bell pepper

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 1 cup Couscous, dry whole wheat

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Kosher or sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on skinnyms.com

Description

Ingredients

• 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

Directions

• 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.
• 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.
• Sprinkle salmon with salt and pepper. Place oil in a skillet over medium-high heat.
• Add fillets, skin-side up. Cook for about 3 - 4 minutes until golden on one side.
• Flip and cook for 3 to 4 more minutes, until skin is crisp and fish is firm.
• Toss chopped raw peppers and parsley into couscous along with pepper, remaining 1/4 teaspoon salt, and 1 tablespoon lemon juice.
• Place asparagus on top of couscous. Sprinkle the asparagus with remaining lemon juice. Top with salmon.
• Serve and enjoy!