Eat Well LiveWell: Lemon-Pepper Salmon with Couscous
The USDA’s Dietary Guidelines recommend consuming eight or more ounces of fish and shellfish per week, less for young children and none for individuals with fish or shellfish allergies. Fish and shellfish are a fantastic source of omega-3 fatty acids, which are essential for your brain and body! Omega-3s play a crucial role in memory and brain performance, your heart and immune health, and more!
Salmon and other “fatty” fish are excellent sources of omega-3 fatty acids, but they are actually a very lean protein compared to other meats. Salmon, especially Atlantic salmon, is also considered one of the safest forms of seafood to consume because it is high in omega-3 fatty acids, low in mercury and sustainably sourced. Try out this salmon recipe and fuel your mind and body!
Lemon-Pepper Salmon with Couscous:
Preparation time: 10 minutes
Cook time: 20 minutes
Ready in: 30 minutes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 (4-ounce) salmon steaks
- 1 teaspoon minced garlic
- 1 Tablespoon lemon pepper
- ½ teaspoon salt
- ¼ cup water
- 1 cup chopped fresh tomatoes
- 1 cup chopped fresh cilantro
- 2 cups boiling water
- 1 cup uncooked couscous
Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
Bring 2 cups water to boil in a pot. Remove from heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.
Note: Serve with steamed asparagus.
527 Calories, 30g Protein, 27g Fat, 40g Carbohydrates, 3g Fiber, 341mg Sodium