roasted salmon with zucchini and nutty couscous

i adore salmon. it's pink. lately, there's been a serious shortage of fish at my house and i think this recipe may be the one that brings it back. not to mention there's couscous here; the food we loved so much, we named it twice! happy tasting!


courtesy of: tracey seaman
serves: 4

- 5 tbsp extra virgin olive oil, plus more for drizzling
- salt & pepper
- 1 c couscous
- four 3/4" thick skin-on salmon fillets [about 6oz each]
- 1/4 c chopped fresh parsley
- 1-1/2 lbs zucchini, thinly sliced crosswise
- 1/4 c grated parmesan cheese
- 1/4 c toasted slivered almonds
- 4 lemon wedges

1. preheat the oven to 450. in a small saucepan, bring 1-1/2 c water, 1 tbsp olive oil and 1/4 tsp salt to a boil. stir in the couscous; cover, remove from heat and let stand 5 min.

2. meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. drizzle with 1 tbsp olive oil, sprinkle with 1 tbsp parsley, and season with salt and pepper. roast for 8 minutes for med-rare.

3. in a large skillet, heat the remaining 3 tbsp olive oil over medium-high heat. add the zucchini in an even layer across the pan; season with pepper. cook, turning occasionally, until browned, about 6 min. lower the heat to medium and sprinkle in half of the parmesan, then flip the zucchini and sprinkle with the remaining parmesan.

4. fluff the couscous with a fork, then stir in the almonds and the remaining 3 tbsp of parsley. serve with the salmon, zucchini and lemon wedges.

image: everyday