Salmon with Lemon and Dill with Couscous

 Salmon with Lemon and Dill


1 1/2 lb salmon filet

2 tbsp extra virgin olive oil

3 tbsp chopped fresh dill

1/2 tsp salt

1/4 tsp pepper

3 tbsp freshly squeezed lemon juice

1 lemon sliced thinly 


Preheat oven to 400 degrees

Line a large baking sheet with foil. Drizzle oil and lemon juice on the salmon.

Sprinkle salt, pepper and dill over the top of the salmon.  Rub all over the top of the salmon and top with thinly sliced lemons.

Bake 16-18 minutes or until the salmon is opaque and flaky. Serve hot with extra lemon wedges.


Lemon Couscous


1 1/2 cups couscous

1 1/2 cups veggie or chicken stock

2 tbsp freshly squeezed lemon juice

1/2 cup freshly chopped Italian parsley

1/2 tsp salt

1/4 tsp pepper


Bring stock to a boil.  Add stock to the bowl with the couscous and cover immediately and allow the couscous to cook for 5 minutes.

After 5 minutes, uncover the couscous and fluff with a fork,  Add lemon juice, parsley, salt and pepper.  Stir to combine and Serve.



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