Lemony Roasted Salmon with White Wine Couscous
Lemon Salmon & White Wine Couscous
(Serves 2)Combine yogurt, chives, oil and juice.
2 tablespoon Greek Yogurt, plain, nonfat
2 tablespoon chopped fresh chives
1 teaspoon olive oil
2 teaspoon fresh lemon juice
Sprinkle fish with pepper. Brush with 1 tablespoon yogurt mixture.
2 salmon fillets, boneless, skinless (4 ounce each)
Fresh ground pepper
Bake at 400 F. for 10-15 minutes.
Saute carrots, shallots and garlic in oil. Stir in white wine.
1 teaspoon canola oil
1/2 cup carrots, peeled and chopped
2 tablespoon shallots,minced
1 garlic clove, minced
3 tablespoon white wine
Mix couscous into sauteed vegetables.
1/2 cup whole wheat couscous
Serve remaining yogurt mix over the roasted salmon.
Our picnic today was at Ryerson Station State Park in Greene County Pennsylvania. When we were parking our car, we noticed a bird on her house, guarding the nest. She was adamant about staying. Suddenly her beautifully colored partner, who noticed us taking pictures, came to take over. He made the female leave and remained, protecting his mate and offspring. Now that was a nice Mothers Day gesture.