Salmon, Couscous and Grilled Zucchini

Credit: Monica Miller

Baked salmon with zucchini and couscous in 20 minutes

This is a healthy and quick dinner if you only have about 20 minutes to cook

Couscous is a great rice substitute when you don’t have a lot of time. Also, the salmon and zucchini can go in the oven together, which means less mess.

Prepare the Salmon and Zucchini

I had taken a piece of salmon out of the freezer the night before to thaw in the fridge. It’s super simple to cook with just a light coating of olive oil, lime juice and fresh cracked pepper. I put it on a piece of tinfoil on the baking tray.

I washed and sliced a large zucchini in thick chunks. It will cook even faster and crispier if you slice it thinly. I lightly coated them in olive oil, salt and pepper and put them on another tinfoil-lined baking tray.

Set your oven to 375-degrees Celcius and put in the zucchini slices. Set the timer for 10 minutes, then flip the zucchini slices over and put in the salmon, too. Set the timer for another 10 minutes. The zucchini should be soft with golden crispy edges. If the salmon isn’t done, leave it for another 2 minutes and check again.

Cooking Couscous

Couscous is actually the easiest thing ever to make. Boil about a cup of water (either with a kettle or stovetop). Once boiling, add couscous, take off the heat and cover the pot. Then just wait for it to absorb all the water and it is ready to go. I added a bit of garlic herb to give it a kick.

Monica Miller is a writer, reader, editor, designer and crafter. She blogs at Monniblog.com about books, knitting, jewellery and life in general. She lives in Vancouver.