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* Lemony Roasted Salmon with White Wine Couscous
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Lemony
Roasted Salmon with White Wine Couscous
- 2 tablespoons Greek yogurt
- 2 tablespoons chopped fresh chives
- 2 tablespoons olive oil, divided
- 4 teaspoons lemon juice, divided
- 4 (6-ounce) salmon fillets
- 1 1/8 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 cups finely chopped carrots
- 1/4 cup minced shallots
- 2 teaspoons minced garlic
- 1/3 cup dry white wine
- 1/2 cup dry couscous (equals 1 cup hot couscous)
Preheat
oven to 450°.
Combine
yogurt, chives, 2 teaspoons oil, and 1 tablespoon juice; stir with a whisk.
Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub with 2
tablespoons yogurt mixture. Heat an ovenproof skillet over high heat. Add 1
teaspoon oil to pan. Add fish, skin side down; cook 2 minutes. Transfer to
oven. Bake at 450° for 5 minutes. Turn fish; cook 1 minute or until done.
Heat a skillet over
medium-high heat. Add remaining 1 tablespoon oil to pan. Add carrots, shallots,
and garlic; cook 4 minutes, stirring occasionally. Add remaining 1 teaspoon
lemon juice, remaining 5/8 teaspoon salt, remaining 1/4 teaspoon pepper, and
wine. Cook 30 seconds. Add couscous; toss. Serve fish with couscous and yogurt
mixture. (Cooking Light 2016)
Serves 4.
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