The Recipes

Roasted Salmon with Asparagus Cous Cous


- 1 salmon fillet
- 5 cherry tomatoes, quartered
- 1/4 c. of cous cous, cooked according to package instructions
- 1/2 c. of asparagus, cut into small pieces
- 1/4 onion, thinly sliced
- 4 sprigs of thyme, leaves picked
- splash of dry white wine
- 1 lemon, zested and juiced
- 1 T. of capers
- 5 cherry tomatoes, halved
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

In a cast iron or other oven-proof skillet, heat 1 T. of olive oil.  Season the salmon with salt and pepper.  Add the salmon (skin side down if you chose to keep the skin on your salmon) and cook for 2-3 minutes if the skin is on; 1-2 minutes on each side if the skin is off.  You just want to get a nice start to the cooking process.

If needed, add a little bit more olive oil to the pan and add the onions, tomatoes, and thyme.  Add in the wine and capers and transfer and transfer to the oven.  Bake for 5-7 minutes.

While the salmon cooks, cook the cous cous in one pot.  Bring another pot of water to a boil and salt the water.  Add the asparagus and cook for 1 minute, then shock it in a bowl of ice water.  Combine the cous cous and asparagus.  Season with the lemon zest, salt, and pepper.  Spoon the cous cous onto a plate.

Remove the salmon from the oven and gently place it on top of the cous cous.  Pour the tomato mixture over the fish and top with the lemon juice.