LEMON & DILL SALMON

Ingredients:
16oz salmon fillet (cut in 2 portions)
2 lemons
fresh dill weed
couscous (of your choosing)
asparagus
olive oil
salt and pepper

Break asparagus ends off (NOT the tips!) by holding both ends of the asparagus and bending. Rinse in cool water and pat dry with paper towel. Place in one layer on a cookie sheet and drizzle 1-2 tbsp of olive oil over the asparagus. Toss the asparagus so that it is coated and sprinkle with salt and pepper. Cook in oven on broil for 8-10min. Asparagus should be lightly cooked but still quite al dente.

Rinse and pat dry salmon fillet. Cut in two, if not already done, and lay flat on aluminum foil (in pan or on sheet). Snip off stems of dill weed and blanket onto salmon. Cut lemon into thin slices and place on top of dill and salmon. Bake in 325deg oven (let oven door ajar to cool from broil first) for about 25min.

With 10min remaining on the salmon, make couscous according to directions on box or container. (In photo: Whole wheat Israeli couscous.)

During the last 3-5min in the oven, put asparagus back into oven to finish cooking and reheat.

Remove salmon, asparagus, and couscous from heat. Serve with lemon wedges, dill can be removed.