Brandon is not much of a fish or seafood fan, so I usually make this for myself for lunch when I'm tired of pb&j or leftovers. It's light, healthy, and delicious!
-Bobby Deen
Olive oil
Salmon (4 oz per person)
House Seasoning (Salt, Pepper, Garic Powder)
Butter
Water or chicken stock
Salt
Butter
Couscous (I like the Far East brand, roasted garlic & olive oil flavor)
Diced tomatoes
Crumbled feta cheese
Green onions
Preheat the oven to 350 degrees F. Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime (or lemon) over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter (approx 1 teaspoon per fillet). Wrap in the foil and bake for 25 to 30 minutes. Serve over a bed of couscous.
For couscous: Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Uncover and fluff with a fork. Add diced tomatoes, crumbled feta, and green onions. Serve hot or cold.
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