Roasted Salmon ​w/Couscous Vegetable Salad

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Ingredients:​

• 1 lb Scottish Organic Salmon
• 2 Tbsp Attar Isle of Shoals Seafood Blend
• 6 Tbsp Tuscan Herb Olive Oil
• 8 Tbsp Sicilian Lemon White Balsamic Vinegar
  
• 2 cups Israeli CousCous
• 3-4 Shallots, chopped
• 3-4 Garlic cloves, chopped

• 1/3 cup chopped red pepper
• 1/2 cup Kalamata olives, pitted & chopped
• 2 Tbsp Capers
• 2 Tbsp plus 2 tsp chopped Lemon Thyme
• Handful of baby spinach leaves, sliced
• 2 tsp Dijon mustard
• Kosher salt and fresh ground pepper to taste

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​​​​Directions:
Preheat oven to 400 degrees F
Spray non-stick cooking sheet with oil
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Pat salmon dry and rub all over with Isle of Shoals spice blend
Roast salmon 10-15 minutes until tender and flaky, let cool

Cook CousCous as directed, transfer to a bowl to cool

Saute 1/3 cup shallots, 1/3 cup red pepper and the garlic in 2 Tbsp Tuscan olive oil until tender
Add chopped Kalamata olives, capers, 2 Tbsp lemon thyme, sliced spinach and mix well
Add all vegetables to the CoosCoos and cool

Make the vinaigrette by mixing 1 shallot, 2tsp lemon thyme, 1/2 tsp Kosher coarse salt and 1/2 tsp fresh ground black pepper into 8 Tbsp of the Sicilian Lemon vinegar. Add 4 Tbsp of the Tuscan olive oil slowly, whisking constantly
Add at least 1/3 cup of the vinaigrette to the CousCous, add more to taste if necessary
Top the Couscous, with the salmon and serve!
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​Can be served warm or room temperature. You can also substitute cod, haddock or shrimp for salmon.

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