Here’s to quick, easy, and nutritious meals!
If you are living a fast-paced lifestyle, you know that every minute counts and you can’t afford to waste time. Hence, quick and easy meals are an emerging trend. However, it is sad that convenience and practicality are valued, but both the nutritional and even aesthetic value is neglected.
What if I told you that for the same amount of time it would take you to heat a frozen and ready-made meal in the microwave, you could already whip up a complete meal of a beautifully broiled salmon, herbed couscous, and a vegetable salad on the side?
Moreover, this is a lot healthier and you can rest assured that no preservatives would pollute your system with this homemade dish. Also, this is super low in carbohydrates, so this is perfect if you are into pescatarian, paleo, or even keto diet.
If you are thinking of a quick meal to whip up for your family that only takes a quarter of an hour to prepare and is chock-full of nutrients and omega 3 fatty acids, give this a try.
• 1 lbs piece of salmon, skin on (or 4 fillets around 115 grams each)
• 1 tsp organic lime zest
• 2 tsps olive oil
• 2 small organic shallots, finely chopped
• 1 cup quick-cooking organic couscous
• 1 1/2 cups vegetable or chicken broth
• 2 tbsp chopped organic cilantro
• 1 cup organic cherry tomatoes, halved
• 1/2 organic cucumber, quartered
• 1/2 cup organic red bell pepper, thinly sliced
• 1/4 organic red onion, finely chopped
• drizzle of red wine vinegar
• drizzle of organic olive oil
• dash of dried oregano
• salt and pepper, to taste
1. First, place oven rack 6″ from broiler and preheat broiler to high.
2. Next, arrange salmon fillets on a rimmed baking sheet and sprinkle with lime zest. Broil for 6-10 minutes or until interior of salmon is extremely hot and salmon becomes flaky at the edges.
1. First, heat 1 tsp of olive oil over medium-high heat and cook shallots, stirring until starting to soften, about 2-3 minutes. Season with salt and pepper.
2. And then, add couscous and broth. Bring to a boil and immediately cover and remove from heat.
3. Lastly, fluff the couscous with a fork after 5 minutes and add chopped cilantro.
1. While couscous and salmon are cooking cut up all vegetables, toss together in a medium bowl and drizzle with vinegar, olive oil (no more than 1 tbsp for each of those) and add a dash of dried oregano (no more than 1/2 tsp). Season to taste with salt and pepper.