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Baked salmon and spring asparagus tossed with lemon-dill couscous.
1. To make the dressing, whisk together the lemon juice, dill, salt, and pepper in a small bowl. Gradually whisk in olive oil to combine. Set aside.
2. To make the salad, preheat the broiler. Line a large rimmed baking sheet with aluminum foil and place the salmon on the baking sheet. Drizzle with olive oil and season with salt and pepper. Broil the salmon for 6 to 8 minutes, until the fish is cooked through and flakes easily. Remove from the oven and, using two forks, break the fish up into bite-size pieces.
3. Meanwhile, bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, until tender but still crisp. Transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside. Add the couscous to the water, remove from the heat, and cover the pan. Let sit for 5 to 6 minutes, until al dente. Drain the pasta.
4. Toss together the asparagus, couscous, salmon, feta, and red onion in a large bowl to combine. Drizzle the dressing over the salad and toss to coat.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!