Serves 4


  • 3 tablespoons of olive oil
  • 1 tablespoon of lemon vest
  • 3 tablespoons of lemon juice
  • 2 cloves of garlic, minced
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 4 pieces of salmon filet
  • 1 pound of asparagus, ends trimmed
  • 1 1/2 cup whole wheat couscous
  • 1/3 cup sliced almonds
  • lemon slices and/or parsley for garnish

Cooking Instructions

  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and lightly spray with cooking spray.
  2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, salt, and pepper. Reserve 1/4 cup of the mixture by placing it in another small bowl.
  3. Arrange the salmon pieces down the center of the baking sheet and drizzle/brush with the lemon juice mixture, saving the reserved 1/4 cup of the mixture for the asparagus. Place salmon in the preheated oven and bake for 5 minutes.
  4. Remove the pan from the oven and add asparagus along the sides of the pan. Drizzle asparagus with the reserved 1/4 cup lemon mixture and toss gently.
  5. Return the pan to the oven and continue baking for about 10 minutes, until salmon is cooked through. If desired, turn on the broiler during the last 2-3 minutes of baking to help the salmon and asparagus brown on top. Season with more salt and pepper to taste, as needed.
  6. While the salmon and asparagus cook, prepare couscous according to package directions. Top with a squeeze of lemon juice, sliced almonds, and a sprinkle of parsley.


Recipe idea and photo courtesy: Kristine’s Kitchen

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