Lemony Roasted Salmon with White Wine Couscous

D took one for the team with this one.  He doesn't like salmon.  So when I asked if he would make it and he said ok, I took him up on it. I enjoyed it.  He only made 2 servings.

Lemony Roasted Salmon with White Wine Couscous

Photo by ALB

Serves 2 (serving size: 1 fillet, 2/3 cup couscous, and about 1 tablespoon sauce)

The tangy herbed yogurt sauce also moistens the salmon during cooking.

Ingredients (adapted by us)
2 tablespoons fat-free Greek yogurt
2 tablespoons chopped fresh chives
2 tablespoons olive oil, divided
4 teaspoons lemon juice, divided
2 (6-ounce) salmon fillets
1 1/8 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
1 cups finely chopped carrots
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup dry white wine
1 cup hot cooked couscous

Preparation
Step 1
Preheat oven to 450°.

Step 2
Combine yogurt, chives, 2 teaspoons oil, and 1 tablespoon juice; stir with a whisk. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub with 2 tablespoons yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 teaspoon oil to pan. Add fish, skin side down; cook 2 minutes. Transfer to oven. Bake at 450° for 5 minutes. Turn fish; cook 1 minute or until done.

Step 3
Heat a skillet over medium-high heat. Add remaining 1 tablespoon oil to pan. Add carrots, shallots, and garlic; cook 4 minutes, stirring occasionally. Add remaining 1 teaspoon lemon juice, remaining 5/8 teaspoon salt, remaining 1/4 teaspoon pepper, and wine. Cook 30 seconds. Add couscous; toss. Serve fish with couscous and yogurt mixture

Nutritional Information
Calories: 404; Fat: 17.9g; Satfat: 2.7g; Monofat: 8.5g; Polyfat: 5.1g; Protein: 37g; Carbohydrate: 19g; Fiber: 3g; Cholesterol: 94mg; Iron: 2mg; Sodium: 667mg; Calcium: 59mg; Sugars: 4g; Est. added sugars: 0g

Cooking Light, May 2016

8 Smart Points (my additions/subtractions at 2 servings)