This is one of my favorite healthy and flavorful meals, packed with good nutrients and protein. I usually try to pick up a fresh salmon fillet and cook it the same night, though you can also buy your fillets in a pack and freeze the ones you don’t end up using that night. You can also modify by adding in veggies of your choice to the veggie medley.

Ingredients
1 fresh salmon fillet
A couple of cloves of garlic
1 serving of couscous of your choice (usually about 1/4-1/3 cup dry)
1/3 cup corn
1 small onion, or 1/2 a medium onion
1 carrot
1 handful of broccolini
A pinch of thyme
A dash of soy sauce
Olive oil, salt, pepper
Balsamic glaze (optional)

Directions
1. Prep your ingredients by dicing your onions, mincing your garlic, julienning your carrots, and cutting your broccolini into two-inch pieces. Set aside.
2. Marinate your salmon with a dash of salt and pepper, a pinch of thyme, about 1/3 of your garlic, and your soy sauce and olive oil. Set aside.
3. 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 corn to the pan with your onions and toss together over medium heat (if you want to brown your corn a bit, increase the heat slightly).
6. Once your couscous is ready, fluff it with a fork. Add in your onion and corn mixture to the couscous, and mix together. Salt and pepper to taste. Set aside in a bowl.
7. Using the same pan that is now empty from your onion and corn mixture, add a drizzle of olive oil and heat again over medium heat. Add in your remaining garlic and brown until toasty, but not burnt.
8. Add in your veggies (carrots and broccolini, or any others of your choice), and stir fry with salt and pepper to taste. You can also add in a dash of balsamic glaze (optional) to give it some more flavor. Once your veggies are cooked, set aside on a plate.
9. For the grand finale, heat your oven to around 400 degrees and turn up the heat under your pan. Add your marinated salmon fillet to the pan (upside down, so the skin side is on top facing you). Let the face of the salmon brown and crispy, about 3-5 minutes.
10. Transfer your salmon to a baking tray covered with aluminum foil. The skin side should now be face down, touching the tray, so you have the crispy side on top facing you.
11. Let the salmon finish cooking for just 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!)
12. Once your salmon is done, remove from the oven, and place on your plate with the veggies. Serve with bowl of couscous. Et voila! Enjoy.