Express Pearl Couscous with Honey Mustard Salmon, Sautéed Zucchini and Lemon Dill

Instructions

1. 1

   1. In a small bowl, mix the Dijon mustard, honey, 1 tablespoon (15 ml) lemon juice, zest of half the lemon, 1 tablespoon (15 ml) olive oil, half of the chopped garlic, 1/2 teaspoon salt, and black pepper. Rub this mixture over the salmon fillets.

2. 2

   2. Heat a large skillet over medium-high heat. Cook the salmon for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and cooked to your liking. If you prefer using the oven, bake it at 425°F (220°C) for 8 to 10 minutes. Remove and set aside.

3. 3

   3. In a medium saucepan, add the pearl couscous and vegetable broth or water. Bring to a boil, reduce to medium heat, and cook for 8 to 10 minutes, stirring once, until tender and the liquid is mostly absorbed. If there is excess liquid, drain gently.

4. 4

   4. While the couscous cooks, add the remaining 1 tablespoon (15 ml) olive oil to the same skillet used for the salmon. Add the shallot and cook for 1 minute. Add the zucchini and sauté for 3 to 4 minutes until tender and lightly golden.

5. 5

   5. Add the remaining garlic to the skillet and cook for 30 seconds. Add the fresh spinach and stir for 1 minute until wilted. Add the butter, the remaining 1 tablespoon (15 ml) lemon juice, and the fresh dill. Mix well.

6. 6

   6. Add the cooked pearl couscous to the skillet with the zucchini and spinach. Season with the remaining salt if needed and toss for 1 minute to combine the flavors.

7. 7

   7. Serve the pearl couscous on plates or bowls, top with the glazed salmon, and finish with the zest from the remaining half lemon and a little extra dill if desired.