Mediterranean Salmon and Couscous Salad

Ingredients

• 16 oz wild salmon fillet
• 1 cup wheat couscous
• 1 cup cherry tomatoes
• 1 cup cucumber
• 0.25 cup red onion
• 0.5 cup kalamata olives
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 0.25 cup parsley
• 0.25 cup mint

Instructions

1. 1Preheat the oven to 375°F (190°C). Place salmon fillets on a baking sheet lined with parchment paper.
2. 2Brush salmon with 1 tablespoon of olive oil and season with salt and pepper to taste. Bake for 12-15 minutes or until salmon flakes easily with a fork.
3. 3While salmon is baking, bring 2 cups of water to a boil in a medium saucepan. Add couscous, stir, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
4. 4In a large bowl, combine the cooked couscous, halved cherry tomatoes, diced cucumber, finely chopped red onion, and sliced kalamata olives.
5. 5Flake the cooked salmon into large pieces and add to the salad.
6. 6In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper to create a dressing.
7. 7Pour the dressing over the salad and toss gently to combine.
8. 8Chop fresh parsley and mint, and sprinkle over the salad before serving.
9. 9Serve the salad immediately, or chill in the refrigerator for 1 hour to allow flavors to meld.