Grilled Salmon with Couscous and Steamed Asparagus

Ingredients

• Salmon fillet 7 oz
• Whole wheat couscous 1.5 cups cooked
• Asparagus 2 cups steamed
• Olive oil 1 tbsp
• Lemon wedge 1 wedge

Method

1. Prepare the couscous. If you don't have pre-cooked couscous, cook 1/2 cup dry whole wheat couscous according to package instructions to yield about 1.5 cups cooked. Typically, bring 1 cup water to boil, add couscous, cover, and let it sit for 5 minutes. Fluff with a fork.
   Tip: Fluffing couscous with a fork prevents it from becoming mushy.
2. Steam the asparagus. Trim the tough ends off the asparagus stalks. Place asparagus in a steamer basket over boiling water, cover, and steam for about 5-7 minutes until tender but still crisp.
   Tip: Check tenderness by piercing with a fork; it should go in easily but asparagus should not be mushy.
3. Prepare the salmon. Pat the salmon fillet dry with paper towels. Brush both sides lightly with olive oil to prevent sticking and enhance flavor. Season with a pinch of salt and pepper if desired.
   Tip: Drying the salmon helps achieve a nice sear when grilling.
4. Grill the salmon. Preheat your grill or grill pan to medium-high heat. Place the salmon skin-side down and grill for about 4-5 minutes per side, depending on thickness, until the fish flakes easily with a fork and is opaque inside.
   Tip: Avoid flipping the salmon too often; one flip is enough for even cooking.
5. Plate and serve. Place the cooked couscous on a plate, arrange the steamed asparagus alongside, and top with the grilled salmon. Drizzle remaining olive oil over the asparagus and couscous if desired. Squeeze fresh lemon wedge over the salmon and vegetables for a bright, fresh flavor.
   Tip: Lemon juice enhances the natural flavors and adds a refreshing touch.

Pro tips

• Use a fish spatula to easily flip the salmon without breaking it.
• To save time, cook couscous and steam asparagus simultaneously.