Whole wheat couscous (dry): 80g (1/2 cup), Salmon fillet: 120g (4 oz), Asparagus: 100g (10-12 spears), Cherry tomatoes: 100g (1 cup, halved), Shallot: 30g (1 small, minced), Garlic: 3g (1 clove, minced), Vegetable broth: 180ml (3/4 cup), Olive oil: 15ml (1 tbsp), Lemon juice: 15ml (1 tbsp), Lemon zest: 5g (1 tsp), Dill: 5g (1 tbsp, fresh, chopped), Parsley: 10g (2 tbsp, fresh, chopped), Capers: 10g (1 tbsp), Dijon mustard: 5g (1 tsp), Black pepper: to taste
1. Preheat oven to 190°C (375°F). 2. Place 120g salmon on a baking sheet lined with parchment paper. Drizzle with 5ml olive oil and season with black pepper. Bake for 15-18 minutes until cooked through. 3. Trim 100g asparagus and place on another baking sheet. Toss with 5ml olive oil and black pepper. Roast for 10-12 minutes until tender-crisp. 4. Meanwhile, bring 180ml vegetable broth to a boil. 5. Place 80g dry couscous in a heatproof bowl, pour boiling broth over it, cover, and let stand for 5 minutes. 6. In a small pan, sauté 30g minced shallot and 3g minced garlic in 5ml olive oil for 2 minutes. 7. Fluff couscous with a fork and stir in sautéed shallot and garlic, 15ml lemon juice, 5g lemon zest, 5g chopped dill, 10g chopped parsley, 10g capers, and 5g Dijon mustard. 8. Serve couscous topped with roasted salmon and asparagus, with 100g halved cherry tomatoes scattered around.
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