One Pan Lemon Salmon & Couscous

Serves: 6

Ingredients

• Salmon fillets, about 4

• 1 tsp Paprika

• 1/2 tsp Garlic powder

• 1 tsp parsley

• 1/4 tsp Smoked paprika

• 1/4 tsp chili flakes

• Salt & pepper

• 1 1/2 cup dried Couscous

• 1 cup Canned coconut milk (full-fat)

• 2 cups low-sodium vegetable broth

• Lemon juice and zest

• 2 Shallots

• 2 cloves garlic

• Shredded kale and peas– for extra veggies and added greens

  olive oil

• 1 Tbsp butter

Method

1. Combine the paprika, garlic powder, parsley, and smoked paprika and rub onto the salmon.

2. In a large skillet, heat olive oil over medium heat. Cook the salmon for 3-5 minutes each side.

3. Remove the salmon, pat dry the excess oil and add the butter. Sautee the garlic and shallots for 2 minutes. Add in the couscous, lemon zest, and chili flakes.

4. Add in the broth, coconut milk, peas, and kale. Bring to a boil, reduce to a simmer, and cover for 11 minutes stirring occasionally.

5. Pour in the lemon juice and stir together.

6. Add back the salmon into the couscous and cook for another 5-6 minutes on medium-low.

7. Top with extra lemon and parsley and enjoy!