What you need for two:
1 pound of salmon (preferably sustainably farmed)
1 Meyer lemon
2 cups of couscous
few slices of thinly sliced red onion
salt & pepper
What to do:
Preheat oven to 400F. Coat salmon with olive oil, salt, pepper & a squeeze of lemon. Place on tin foil on a baking sheet & top with a few lemon slices.
Slice zucchini & a little red onion. Mix in a bowl with salt, pepper & squeeze of lemon.
Add vegetables to tin foil with salmon. Bake for about 12 minutes or until salmon is to desired temp.
Heat 2.5 cups of water with sprinkle of salt. Once boiling add couscous & cook for about 5-7 minutes. Sprinkle couscous with pepper & stir in cut basil.
Place cooked salmon on couscous & say "voila that was super easy". Drink wine.
Well, it's been a really long time. I guess that's what happens when you get a full time job & become an adult. All I want to do at home is have a glass of wine & binge eat cheese & bread. However, summer is coming up pretty quick & those food groups aren't super supportive of hangin out on the beach in a bikini. So better start cooking up some more beach friendly options, hence this salmon & couscous dish. Not only is it good for you it is packed with simple flavor & pairs well with you favorite chardonnay. I suggest Ramey 2013 Chardonnay from the Sonoma Coast. Enjoy...
A working girl in love with good food, drink & good conversation.