Salmon entrées are very popular in our household.  What’s not to like?  The fish is tasty, easy to cook, and goes with every side dish.  Whether we pan fry or bake in the oven, we always try to serve it with different vegetables and carbs to make it new and exciting each time we have salmon.  Recently, we served it with roasted asparagus and tomatoes over pearly couscous.  This salmon dish was delicious and looked great for our weeknight meal.  So good, we would serve this to our dinner guests when we are able to host in the future.

Ingredients:

Salmon fillet, sliced into portion size

Olive oil

Salt and black pepper

Optional: ground ginger and paprika

Few cloves of garlic

Asparagus

Cherry or grape tomatoes

Couscous, regular or Israeli

Directions:

Season the portion sized salmon fillet with salt and black pepper.  Optional: you could also add ground ginger and sprinkle paprika for color.

Cook salmon on both sides in olive oil in a hot pan. About 3 minute on each side.  Or, you could bake salmon in oven at 400’F for 15-20 minutes.

Toss sliced asparagus, tomatoes, and minced garlic in olive oil.  Sprinkle some salt and pepper.  Cook in oven 400’F until vegetables are tender, about 20 minutes.

Cook couscous, following direction on package.

Serve salmon and vegetables on top of couscous.