Broiled Salmon with Buttered Couscous and Summer Squash

Name: Broiled Salmon with Buttered Couscous and Summer Squash
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 pound salmon fillets (skin-on, cut into 2 portions); 1 tablespoon Dijon mustard; 1 tablespoon honey; 2 yellow summer squashes (medium, sliced into half-moons); 0.75 cup couscous (uncooked); 1 cup water (boiling); 1 tablespoon butter (unsalted); 1 tablespoon olive oil; 0.75 teaspoon salt; 0.25 teaspoon black pepper (ground); 2 tablespoon fresh flat-leaf parsley (finely chopped)

Flaky salmon fillets broiled with a mild honey-dijon glaze, served alongside fluffy parsley couscous and pan-seared yellow squash.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 2
Cuisine: American
Difficulty: Easy

Dietary

High-Protein
Nut-Free
Pescatarian
Egg-Free
Low-Sugar

Ingredients

1 pound salmon fillets (skin-on, cut into 2 portions)
1 tablespoon Dijon mustard
1 tablespoon honey
2 yellow summer squashes (medium, sliced into half-moons)
0.75 cup couscous (uncooked)
1 cup water (boiling)
1 tablespoon butter (unsalted)
1 tablespoon olive oil
0.75 teaspoon salt
0.25 teaspoon black pepper (ground)
2 tablespoon fresh flat-leaf parsley (finely chopped)

Instructions

Preheat the oven broiler to high and place an oven rack 6 inches below the heating element. Line a small baking sheet with aluminum foil.
Stir together the Dijon mustard, honey, and 1/4 teaspoon of the salt in a small dish.
Place the salmon fillets skin-side down on the prepared baking sheet. Season with a pinch of black pepper and brush the honey-mustard mixture evenly over the tops.
Broil the salmon for 7 to 9 minutes until the top is caramelized and the center flakes easily with a fork at 145 degrees F.
In a heat-safe bowl, combine the uncooked couscous, boiling water, butter, and 1/4 teaspoon of the salt. Cover tightly and let sit for 5 minutes, then fluff with a fork and stir in the fresh flat-leaf parsley.
Heat the olive oil in a skillet over medium heat. Sauté the yellow summer squash with remaining 1/4 teaspoon salt and remaining black pepper for 5 minutes until tender and golden.
Plate each portion of salmon alongside a generous serving of parsley couscous and sautéed summer squash.

Notes

Couscous is the fastest starch available, steaming in boiling water off the heat in just five minutes.

Nutrition (per serving)

Calories: 590
Protein: 48 g
Carbohydrates: 46 g
Fat: 23 g
Fiber: 4 g
Sodium: 750 mg
Saturated Fat: 6 g
Sugar: 10 g
Cholesterol: 120 mg