Source: dLife

Salmon and couscous mixed with zucchini and squash.

Servings

1 lb salmon fillet (about 3/4 inch thick)
5 oz couscous
1.5 cup cold water , hot
1 tbsp olive oil
1 tbsp fresh lemon juice
0.5 tsp dried dill weed
1 small zucchini , coarsely chopped
1 Squash, summer, all types, fresh, small , coarsely chopped
0.25 tsp dried dill weed
2 oz pine nuts , toasted

1 Preheat oven to 350 degrees F. Spray square baking dish, 8x8x2 inches, with cooking spray. Cut fish into 5 serving pieces.
2 In prepared baking dish, stir couscous, seasoning packet from couscous mix, water, oil, lemon juice, 1/2 teaspoon dill weed, zucchini, and yellow squash in baking dish. Place fish on couscous mixture. Sprinkle fish with 1/4 teaspoon dill weed.
3 Cover and bake 20 to 25 minutes or until liquid is absorbed and fish flakes easily with fork. Sprinke with pine nuts.

Salmon is low in saturated fat and high in polyunsaturated oils.