Lemon Pepper Salmon

Lemon Pepper Salmon

Five in 25

Serves 2

Five Ingredients

2 6-8 oz salmon filets

2 lemons

2 T unsalted butter

I Package pre-seasoned couscous (or 6 oz dry couscous)

1 bunch asparagus

From the Pantry

1 clove garlic

2 T olive oil

Set oven to 450 F.

Cook the couscous per package directions and set aside. If using plain couscous, bring 1 and ¼ cup water and 1 T olive oil to a boil. Add ¾ cup couscous and stir. Cover and set aside. Fluff after 5 minutes.

Zest 1 of the lemons completely. Crush the garlic clove. Mix the butter with the lemon zest and garlic (microwave the butter briefly if it is too cold to mix).

Lay the asparagus and salmon on a sheet tray. Spread the lemon butter over the salmon. Drizzle the asparagus with olive oil. Season both with salt and pepper, being very generous with the pepper on the salmon. Slice the zested lemon and lay slices on top of the salmon filets.

Bake for 10-15 minutes or until the salmon is cooked through to your liking (we recommend 130 F for medium rare). Optionally you can broil the salmon for the last couple minutes for added color.

To serve, lay down a bed of couscous followed by a few asparagus spears. Lay on a salmon filet and (optional) garnish with fresh herbs such as parsley or chives and a fresh lemon wedge.