Salmon Couscous Salad

 Ingredients:

For the Salmon:

• 2 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

For the Couscous:

• 1 cup couscous
• 1 1/4 cups boiling water or chicken broth
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped
• Salt and black pepper, to taste

For the Salad:

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup Kalamata olives, pitted and sliced (optional)

For the Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper, to taste

Instructions:

For the Salmon:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Season and Bake the Salmon:

   • Place the salmon fillets on a baking sheet lined with parchment paper.
   • Drizzle them with olive oil and season with salt and black pepper.
   • Sprinkle lemon zest over the top.
   • Bake in the preheated oven for about 12-15 minutes or until the salmon flakes easily with a fork.
   • Remove from the oven and drizzle with lemon juice. Set aside.

For the Couscous:

3. Prepare the Couscous:

   • In a heatproof bowl, combine the couscous, olive oil, chopped fresh parsley, salt, and black pepper.
   • Pour the boiling water or chicken broth over the couscous.
   • Cover the bowl with a lid or plastic wrap and let it sit for 5 minutes.

4. Fluff the Couscous:

   • After 5 minutes, fluff the couscous with a fork to separate the grains.
   • Set it aside to cool.

For the Salad:

5. Assemble the Salad:

   • In a large salad bowl, combine the cooked and cooled couscous with the halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, chopped fresh basil, and sliced Kalamata olives (if using).

For the Lemon Vinaigrette:

6. Make the Lemon Vinaigrette:

   • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.

Final Assembly:

7. Combine and Toss:

   • Drizzle the lemon vinaigrette over the couscous salad.
   • Gently toss everything together until well coated.

8. Serve:

   • Divide the salad among serving plates.
   • Top each portion with a baked salmon fillet.
   • Garnish with extra fresh basil leaves if desired.

This Salmon Couscous Salad is not only delicious but also packed with nutrients and flavors. It's a perfect dish for a light and healthy lunch or dinner option. Enjoy!