Fresh salmon served over lemon herb couscous with spinach.
230 gFresh salmon
80 gSpinach
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8 gGarlic
2 gOregano
0.5 cupCouscous
1 cupVegetable broth
1.5 tbspLemon Juice
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Pour hot vegetable broth over couscous, cover, and let stand for 5 minutes.
Season salmon with salt, black pepper, oregano, and half the lemon juice.
Sear salmon in cooking oil for 4 minutes per side.
Cook garlic and spinach for 2 minutes until wilted.
Fluff couscous with remaining lemon juice and serve with spinach and salmon.