Ingredients:
6 medium carrots
1 cup uncooked couscous
1/2 cup slivered almonds
1/2 cup raisins
1/4 cup fresh mint, chopped
1 tablespoon olive oil
sea salt
fresh ground pepper
4 skinless salmon fillet, 7 ounces each
lemon wedges
Directions:
Preheat oven to 450 degrees F.
Slice the carrots lengthwise and then in 1/8 inch diagonal sections.
In a 9×13 inch baking pan, mix together the carrots, couscous, almonds, raisins, mint, oil, salt and pepper and 1 1/4 cups of water.
Place the salmon fillets on top of this mixture and season generously with more salt and pepper.
Cover the pan with a piece of aluminum foil.
Bake for 30-35 minutes, or until fish is opaque.
Transfer fish to plates.
Fluff couscous with a fork and place next to salmon on plates.
Serve with lemon wedges.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.