Salmon with Couscous Pilaf

Salmon with Couscous Pilaf

·      1 pound carrots (about 6 medium) quartered lengthwise and sliced ¼ inch thick diagonally

·      1 cup couscous (uncooked)

·      ½ slivered almonds

·      ½ cup raisins

·      ¼ cup chopped fresh mint

·      1 tablespoon olive oil

·      coarse salt and ground pepper

·      4 skinless salmon fillets (6 to 8 ounces each) –I leave the skin on and peel it off when it’s cooked.  It gives you all those extra healthy fats

·      lemon wedges for serving

1. Preheat oven to 450 F.  In a 9x13 pan, mix together carrots, couscous, almonds, raisins, mint, oil 1 1/4 cups water, 1 1/2 teaspoons salt, and ¼ teaspoon pepper.

2. Place salmon fillets on top of couscous mixture; season generously with salt and pepper.  Cover pan with foil; bake until fish is opaque throughout, 30 to 35 minutes.

3. Transfer fish to plates.  Fluff couscous with a fork; serve with fish and lemon wedges.