Wild Salmon with Cous...Wild Salmon with Cous Cous and Roasted Asparagus

Wild Salmon with Cous Cous and Roasted Asparagus might be just the main course you are searching for. This dairy free and pescatarian recipe serves 2 and costs $7.62 per serving. One serving contains 508 calories, 51g of protein, and 29g of fat. 323 people have made this recipe and would make it again. Easter will be even more special with this recipe. A mixture of asparagus, seasoned israeli cous cous, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by homemadehome.com. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 99%, this dish is awesome. Cous Cous Tofu Salad With Creamy Herb Dressing, Pan-seared salmon with brown butter lime sauce and roasted asparagus, and Crunchy Wild Alaskan Salmon Salad are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 350 degrees. Line a baking pan with aluminum foil and lightly spray with non-stick spray.

2. 02

   Place salmon filets on the pan, skin side down. Season with salt and pepper and top with thinly sliced lemon.

3. 03

   Place in oven.

4. 04

   Bake for 20-30 minutes, or until the salmon reaches 145 degrees.In a sauce pan, prepare cous cous according to package directions.While the salmon is baking and the cous cous is simmering, slice the ends off a bunch of asparagus and discard the ends. Chop the remaining spears into 2" pieces and coat with garlic olive oil and salt and pepper. Toss to coat. Open the oven and lay the asparagus all around the salmon to roast.

5. 05

   Let roast the remaining time the salmon is in the oven - about 15 minutes. They should be done about the same time and ready to eat.Once the cous cous is done - remove from the stove and let rest until ready to serve. To plate.

6. 06

   Pour cous cous onto a plate. Top with roasted asparagus and slice of salmon.

7. 07

   Serve immediately.