|Serving Size||½ of recipe|
|Total Fat||18.5 g|
|Saturated Fat||4 g|
|Total Carbohydrate||1 g|
|Dietary Fiber||0.5 g|
|Salmon filet, cut into 2 pieces||¾ pound|
|Freshly ground pepper to taste|
|Lemon zest||1 teaspoon|
|Orange zest||1 teaspoon|
- Preheat oven to 450°F.
- Season salmon with salt and pepper, then spread lemon and orange zest over fish.
- Place fish, skin-side down, in a medium roasting pan or baking dish coated with cooking spray. Bake 12-16 minutes, until fish is opaque throughout and flakes easily with a fork. Serve with lemon wedges.
Cook couscous according to package directions, omitting fat and salt. Sprinkle cooked couscous with Parmesan cheese, season with salt and pepper, and drizzle with olive oil.
Fill a medium saucepan with about ½ inch of water. Bring to a boil, add peas, cover, and cook for 2-3 minutes, until tender-crisp.
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