This is a delicious and healthy dinner that can easily be made for two, or expanded for a larger group. I find that preparing and serving individual salmon fillets allows you to get the cooking and crispiness of the salmon just right. Couscous is also one of my favorite grains to cook because it can be prepared for easily. You can also substitute the roasted green beans for other green veggies, such as broccoli or kale, as seen above.

Soy-herb salmon dinner (for two)
To make for a larger group, simply add additional salmon fillets and increase couscous and veggie serving size.

Salmon fillets
Ingredients
– 2 fresh salmon fillets
– A clove of garlic
– A pinch of thyme
– A dash of soy sauce
– Olive oil, salt, pepper

Directions
1. Mince your garlic, and scatter on top of your salmon fillets. Add thyme, soy sauce, olive oil, salt, and pepper. Rub in ingredients well into the salmon fillets to marinate.
2. Set aside marinated fillets as you prepare your veggie couscous and roasted green beans (salmon should be done last to have to fresh to go with your meal!)
3. Once your couscous and beans are done, prepare to cook your salmon by heating oven to 400 degrees F.
4. In a medium pan big enough to hold both fillets, heat a drizzle of olive oil over medium-high heat. Add salmon fillets (so that marinated sides are down, skin is facing you) to the pan and cook for about 5 minutes, until crispy and brown.
5. Once your fillets are browned, transfer to a baking tray lined with aluminum foil so that skin side is now facing down and marinated crispy sides are facing you.
6. Finish cooking salmon in the oven for about 3-5 minutes until just cooked. Be careful not to over-cook your salmon to prevent dry-ness. If this is your first time doing this recipe, you may want to watch your oven to ensure you do not over-cook your salmon (as different ovens can vary!)
7. Once your salmon is done, remove from the oven, and place on a serving plate. Serve with veggie couscous and roasted green beans.

Veggie couscous
Ingredients
– 2 servings of couscous of your choice (usually about 1/2-2/3 cup dry)
– A couple of cloves of garlic
– 1/2 cup corn
– 1 onion
– 2 carrots
– Olive oil, salt, pepper

Directions
1. Prep your ingredients by mincing garlic, dicing onion, and chopping carrots into small pieces.
2. Heat about a tablespoon of olive oil in a medium pan over medium heat. Toss in your onions, and let them caramelize down until slightly translucent and brown, but not burnt.
4. In another small sauce pan, prepare your couscous by boiling the appropriate amount of water (according to the directions of your couscous). Add a little olive oil and salt to the water. Add in the couscous, remove from heat, and let stand covered for five minutes.
5. While your couscous is cooking, add your carrots and corn to the pan with your onions and toss together over medium heat (if you want to brown your carrots and corn a bit, increase the heat slightly).
6. Push veggie mixture to the side of your pan to make room for browning garlic. In clear part of pan, add a drizzle of olive oil and garlic. Let garlic brown for a few minutes, then mix in with the rest of the veggie mixture.
7. Once your couscous is ready, fluff it with a fork. Add in your onion, carrots and corn mixture to the couscous, and mix together. Salt and pepper to taste. Set aside in a bowl.

Soy roasted green beans
Ingredients
– One bunch of green beans
– A drizzle of balsamic glaze
– A drizzle of soy sauce
– Olive oil, salt, pepper

Directions
1. Heat oven to 400 degrees F.
2. Wash green beans and chop off ends. Place on a baking try lined with aluminum foil.
3. Drizzle beans with olive oil, salt, pepper, soy sauce, and balsamic glaze. Toss green beans well to combine, and spread out evenly on the tray.
4. Roast beans in the oven for about 15-20 minutes until crispy and lightly browned. Serve with couscous and salmon.