Grilled Salmon with Couscous and Steamed Spinach

Ingredients

• Salmon fillet 6 oz
• Whole wheat couscous 1 cup
• Spinach 1 cup
• Olive oil 1 tbsp
• Lemon juice 1 tbsp

Method

1. Prepare the Couscous. If you don't have pre-cooked couscous, start by cooking 1/3 cup dry whole wheat couscous according to package instructions to yield about 1 cup cooked. Typically, bring water to a boil, add couscous, cover, and let it steam for 5 minutes. Fluff with a fork once done.
   Tip: Use broth instead of water for more flavor.
2. Steam the Spinach. Rinse 1 cup of fresh spinach leaves thoroughly. Place them in a steaming basket over boiling water, cover, and steam for about 3-5 minutes until wilted but still bright green.
   Tip: Avoid overcooking to preserve nutrients and color.
3. Prepare the Salmon. Pat the 6 oz salmon fillet dry with paper towels. Brush both sides lightly with half the olive oil (about 1/2 tbsp) and season with salt and pepper if desired.
   Tip: Drying the fish helps achieve a nice sear.
4. Grill the Salmon. Heat a grill pan or outdoor grill over medium-high heat. Place the salmon skin-side down if it has skin. Grill for 4-5 minutes per side until the fish flakes easily with a fork and is opaque throughout.
   Tip: Use a spatula to carefully flip the salmon to avoid breaking it.
5. Combine and Serve. Transfer the cooked couscous and steamed spinach to a plate. Drizzle the remaining 1/2 tbsp olive oil and 1 tbsp lemon juice over the salmon and vegetables for brightness. Serve immediately while warm.
   Tip: Add a lemon wedge on the side for extra zest.

Pro tips

• To prevent couscous clumping, fluff it gently with a fork after cooking.
• If you don’t have a grill pan, you can bake the salmon at 400°F (200°C) for 12-15 minutes.