Cilantro Salmon

Salmon With Zesty Cilantro Sauce With Lemon Carrots, And Garlic Couscous

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PREP TIME: 10 Minutes/ COOK TIME: 30 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 620/ Protein 34g

DIFFICULTY LEVEL: Medium

INGREDIENTS: ½ Cup Israeli Couscous, Carrots, 1 TSP Cumin, Lemon, Garlic, Salmon, 1 TBSP Vegetable Bouillon Paste, 1 TSP Chili Flakes, Cilantro

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Step 1: Prep

Adjust rack of oven to top position, and preheat oven to 425

Wash and dry produce

Trim, peel, and cut carrots

Finely chop cilantro

Zest and quarter lemon

Peel and mince garlic

Step 2: Roast Carrots

Toss carrots on a lined baking sheet with a drizzle of oil, and ¼ TSP of Salt and pepper

Roast for 20 minutes

Step 3: Make Sauce

While carrots roast, in a small bowl combine cilantro, half the cumin, half the lemon zest, 2 TBSP olive oil, a big squeeze of lemon juice, half of the minced garlic, ¼ TSP of salt, pepper, and chili flakes

Step 4: Cook Couscous

Heat 2 TBSP of butter in a small pot over medium heat

Add couscous, and remaining garlic

Cook for 2 minutes

Stir in ¾ Cup of water, and bouillion paste

Bring to a boil

REDUCE HEAT TO LOW AND COVER

Simmer for 8 minutes

Keep covered off heat unti ready to serve

Step 5: Cook Fish

While couscous cooks, pat salmon dry with paper towels, season all over with remainder of cumin, and ¼ TSP of salt and pepper

Heat a drizzle of oil in a large pan over medium heat

Cook for 7 minutes skin side down

Flip, and cook for 2 minutes more

Turn off heat

Step 6: Finish and Serve

Fluff couscous witha fork, season with ¼ TSP of salt and pepper

Toss carrots with remaining lemon zest

Divide couscous, carrots, and salmon between shallow plates

Top salmon with cilantro sauce

Serve with remaining lemon wedges on the side

Serve hot and Enjoy!