Roasted Salmon with Lemon Couscous and Asparagus

This salmon dinner is worthy of a restaurant. Only you will know you're doing something great for your heart in every bite!

Parsley Mint Sauce
1 shallot, quartered
1 bunch parsley, leaves only
2 tablespoons mint leaves
1 tablespoon white wine vinegar
2 teaspoons olive oil
1 lemon, zested and juiced

Roasted Salmon
1 12-ounce salmon fillet
1/2 teaspoon black pepper

Lemon couscous
1 cup whole wheat Israeli couscous
1 shallot, chopped


Roasted asparagus
1 bunch asparagus, woody ends trimmed
1/2 teaspoon black pepper
NOTE: When asparagus is not in season, choose green beans, cleaned and steamed for 5 minutes.

Preheat the oven to 450 degrees. Place a cast iron skillet and a metal sheet pan in the oven to preheat.

Prepare the sauce, using a small food processor. Pulse the shallot a few times, then add the herbs and lemon juice. (The zest will be used in the couscous.) Pulse three times, then add the oil and 1-2 tablespoons of water if needed. Puree until smooth.

Bring 1 1/2 cups of water to a boil in a small saucepan. Add the shallot, couscous and lemon zest. Cover and reduce heat to low, and let simmer for 8-10 minutes.

Spray the flesh side of salmon with nonstick cooking spray. Carefully remove the cast iron skillet from the oven. Immediately place the salmon into the skillet, skin side down. Do not move the salmon. Sprinkle the salmon with cracked pepper and place in the oven for 10 minutes. As soon as the salmon is in the oven, remove the sheet pan, place the asparagus on the hot pan. Roast the asparagus for 6-7 minutes, until just tender.



Serving Size: makes 4 servings, 2 tablespoons sauce, 3 ounces salmon, 1/4 cup couscous, and 6 stalks asparagus per serving