Recipe Time! – Baked Salmon with Whole Wheat Couscous and Spinach Goat Cheese Salad

I have been hankering for salmon for a loooooooooong time. I don’t know what has been stopping me. This morning, with great determination, I found three different recipes that think will pair well together. This is what I will be having for dinner along with some red wine if I choose to. My children will be eating something else…knowing them, they may not like it and I don’t want my dinner to get cold before I get a chance to enjoy it! Without further ado, here is the recipe.

Baked Salmon II – 2 servings

Prep Time: 15 minCook Time: 45 min
Inactive Cook Time: 1 hour
Total Time: 2 hours

What you will need:

  • 2 (6 oz.) salmon filets
  • 6 tbs. light olive oil (s/n: or olive oil of your choice)
  • 2 cloves garlic, minced
  • 1 tbs. lemon juice
  • 1 tbs. fresh parsley, chopped (s/n: or 1 tsp. dried parsley)
  • 1 tsp. ground black pepper
  • 1 tsp. salt
  • 1 tsp. dried basil

Directions:

  1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Herbed Whole Wheat Couscous – 2 servings

Prep Time: 5 minCook Time: 5 min
Total Time: 10 min

What you will need:

  • 3/4 cup reduced-sodium chicken broth
  • 2 scallions, sliced
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup whole-wheat couscous

Directions:

Bring broth, scallions and parsley to a boil in a small saucepan. Add couscous, return to a simmer, cover and remove from the heat. Let stand, covered, 5 minutes. Fluff with a fork before serving.

Spinach Goat Cheese Salad – 6-8 servings (s/n: The recipe can be cut in half)

Prep Time: 25 min
Ready In: 25 min

What you will need:

  • 1/2 cup Marzetti® Light Balsamic Vinaigrette Dressing (s/n:or dressing of your choice)
  • 1 pkg. (6 oz.) Clean baby spinach leaves
  • 1/2 Small sweet onion, sliced thin
  • 1/2 pint Fresh raspberries or black berries, rinsed
  • 1/2 cup Toasted sugared pecans
  • 4 oz. Goat cheese, crumbled
  • pinch Freshly ground black pepper

Directions:
In a large bowl, combine all ingredients, add Marzetti Light Balsamic Vinaigrette Salad Dressing (s/n: or dressing of choice) and gently toss. Serve immediately.

I am not well versed in wine but I think a sweet red or rosé is the way to go with this one.

I hope you’ve enjoy these recipes and that they will soon become a family favorite!

The post “Recipe Time! – Baked Salmon with Whole Wheat Couscous and Spinach Goat Cheese Salad” appeared first on Tia’s Space. Click through to interact, leave a comment and continue with the conversation.

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3 thoughts on “Recipe Time! – Baked Salmon with Whole Wheat Couscous and Spinach Goat Cheese Salad

  1. “This is what I will be having for dinner along with some red wine if I choose to. My children will be eating something else…knowing them, they may not like it and I don’t want my dinner to get cold before I get a chance to enjoy it!” 🙂 ….Have fun :)…Wish i could have some 🙂

    Like

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