Baked Salmon Over Couscous Salad

Needed a quick meal tonight and it was too cold and rainy to use the grill, so I decided to whip up a dill salmon rub. I spiced up a sun-dried tomato boxed couscous with some extra sun-dried tomatoes and pine nuts. This made a nice bed for the salmon on the plate and was a great compliment to the fish. We topped it with some spinach, cilantro, cherry tomatoes, green onions, and feta (not listed in ingredients - feel free to spice it up however you'd like!).

Ingredients

• 1 tbsp. olive oil
  
• juice of 1 lemon, divided
  
• 1 tsp. salt
• 1 tsp. pepper
• 2 tbsp. dill
• 1 tsp. red pepper flakes
• 1 tsp. lemon pepper
• 1/2 tsp. garlic powder
  
• 1.5 lb. fresh salmon
• 1 box sun-dried tomato couscous
• 1/2 cup jar sun-dried tomatoes soaked in olive oil, chopped
  
• 1/4 cup pine nuts

Directions

SALMON:

1. Preheat oven to 350 F
   
2. Rub fish with olive oil.
3. Douse top of fish with 1/2 of the lemon juice.
   
4. Combine salt, pepper, dill, red pepper, lemon pepper, and garlic powder in a small bowl. Rub on top of fish.
5. Cover salmon in aluminum foil and bake for 20-25 minutes, until the fat begins to cook out of the fish. After the initial 1o minutes, cover the fish with the remaining lemon juice.

COUSCOUS:

1. Cook couscous according to box directions
2. Add sun-dried tomatoes and pine nuts