Savory Salmon Fillets over Garlic Spinach Couscous

1.In a medium saucepan, bring the chicken broth to a boil over medium heat.

2.Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the couscous absorbs the broth.

3.While the couscous is resting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

4.Season the salmon fillets with salt, pepper, and lemon zest on both sides.

5.Place the salmon fillets in the skillet, skin-side down, and cook for about 4-5 minutes until the skin is crispy.

6.Carefully flip the salmon fillets and cook for an additional 3-4 minutes until cooked through and flaky. Squeeze fresh lemon juice over the fillets before removing them from the skillet.

7.In the same skillet, add the remaining tablespoon of olive oil and the frozen spinach. Cook for about 3-4 minutes until the spinach is heated through and any excess moisture has evaporated.

8.Stir in the garlic powder and season with salt and pepper to taste. Mix well to combine.

9.Fluff the couscous with a fork and then gently fold in the sautéed spinach until evenly mixed.

10.To serve, place a generous scoop of garlic spinach couscous on each plate and top with a salmon fillet. Garnish with additional lemon wedges if desired.