Ingredients:

Salmon
• 4 salmon fillets, skinned (roughly 1 ¼ – 1 ½ pounds)
• Canola oil
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• ½ teaspoon granulated onion
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch cayenne pepper
• 1 teaspoon grated lemon zest
• 1 box of Garlic Couscous (Don’t do this to make this for PCOS.)
• Juice of 1 lemon

Greek Chop
• 1 cup tomatoes, chopped
• 1 small cucumber, finely diced
• ¼ yellow bell pepper, finely diced
• 2 tablespoons kalamata olives, diced
• 2 tablespoons finely diced red onion
• 1 cup of sprinkled feta
• 1 teaspoon chopped fresh dill
• 1 teapsoon chopped flat-leaf parsley
• ½ teaspoon grated lemon zest
• 1 teapsoon lemon juice
• Salt
• Black pepper

Directions:

1. Marinate Salmon in 2 tablespoon of the oil, paprika, granulated garlic and onion, the cumin, coriander, salt, pepper, cayenne and lemon zest, and toss together till totally coated.
2. Let sit for at least 30 min.
3. Boil water for couscous.
4. Make greek chop salad by chopping all ingredients and mixing together in a bowl. Refrigerate before plating.
5. Add couscous cook per time on box.
6. Add olive oil to a pan on medium-high heat and then add salmon fillets. Cook for 4 min on each side.
7. Plate the couscous, Salmon, squeeze 1/4 a lemon over the salmon, and top with the greek chop salad.

YUM!