Grilled Salmon with Couscous and Steamed Zucchini

Ingredients

• salmon fillet 5 oz
• couscous 1 cup
• zucchini 1 cup
• olive oil 1 tsp

Method

1. Prepare the Salmon. Pat the 5 oz salmon fillet dry with paper towels. Brush both sides lightly with half a teaspoon of 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.
2. Grill the Salmon. Preheat your grill or grill pan over medium-high heat. Place the salmon skin-side down if it has skin. Grill for about 4-5 minutes on the first side without moving it to get grill marks. Flip carefully and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
   Tip: Use a spatula to flip gently to keep the fillet intact.
3. Cook the Couscous. While the salmon is grilling, prepare 1 cup of cooked couscous according to package instructions. Typically, bring water to a boil, add couscous, cover, and remove from heat. Let it steam for 5 minutes, then fluff with a fork.
   Tip: Use broth instead of water for extra flavor.
4. Steam the Zucchini. Slice the zucchini into rounds or half-moons. Place in a steamer basket over boiling water, cover, and steam for about 5 minutes until tender but still slightly crisp.
   Tip: Avoid over steaming to retain a pleasant texture.
5. Finish with Olive Oil. Drizzle the remaining half teaspoon of olive oil over the steamed zucchini and cooked couscous for added flavor and healthy fats.
   Tip: Toss gently to coat evenly.
6. Plate and Serve. Arrange the grilled salmon on a plate alongside the couscous and steamed zucchini. Serve immediately while warm.
   Tip: Garnish with fresh herbs like parsley or dill if available.

Pro tips

• To check if salmon is done, it should flake easily with a fork and have an internal temperature of 145°F (63°C).
• If you don’t have a grill, you can cook the salmon in a non-stick skillet on medium heat.