INGREDIENTS
Canola oil
4 (4-ounce) pieces salmon
1 large lime
salt, pepper, and garlic powder
1 box whole-grain wheat couscous, roasted garlic and olive oil flavor
½ pound yellow, red, and orange heirloom tomatoes, chopped
1 (12-ounce) bag frozen green beans
DIRECTIONS
Preheat the oven to 350 degrees. Add a drizzle of oil to glass pan and place the salmon in the pan skin-side down. Squeeze the juice of 1/2 lime over the top of the salmon and sprinkle to taste with salt, pepper, and garlic powder. Cover with foil and bake for 25 to 30 minutes, or until cooked through.
Meanwhile, prepare couscous according to package directions and steam green beans according to package directions. Squeeze the juice from the other half of the lime over the steamed green beans and sprinkle with salt, pepper, and garlic powder, to taste.
Add chopped tomatoes to the cooked couscous. Fluff couscous mixture with a fork, and serve hot or cold with salmon on top and green beans on the side. Makes 4 servings.
THE SKINNY: 380 calories, 8.5g fat, 0.5g sat fat, 0g trans fat, 38g carbs, 5g fiber, 35g protein