NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

0.5 cup zucchini

0.5 cup yellow squash

2 tbsp dry couscous

1 tsp olive oil

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Slice the zucchini and yellow squash into half-moons and place them on the baking sheet.

• 3

  Toss the vegetables with half of the sea salt, black pepper, and garlic powder, then roast for 15 minutes until tender.

• 4

  While the vegetables roast, bring 3 tablespoons of water to a boil in a small saucepan.

• 5

  Stir in the dry couscous, cover with a lid, remove from heat, and let it sit for 5 minutes.

• 6

  Season the salmon fillet evenly with the remaining sea salt, black pepper, and garlic powder.

• 7

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 8

  Place the salmon in the skillet and sear for 4 to 5 minutes until a golden crust forms, then flip and cook for an additional 3 minutes.

• 9

  Fluff the couscous with a fork and stir in the fresh parsley and lemon juice.

• 10

  Plate the salmon over the bed of fluffy couscous and serve with the roasted squash medley.