This dish was made specifically for Aleyah’s lunch. I always have a special lunch for her on Fridays so she doesn’t feel left out of the school cafeteria’s “treat” of 2 slices of Domino’s pizza and canned fruit (which would cost me $4! The salmon and cous cous cost me approximately $3.50).  I made this a double portion so I could have it for my lunch today too since it is ideal for my postrun recovery. With its high protein content and omega 3 fats, my tummy is filled and my muscles and joints are treated with salmon’s anti-inflammatory properties.

While the salmon in the seafood case is on sale this week, bypass that one- it is farm-raised and color-enhanced. Go to the freezer and purchase the 12 oz wild caught salmon which is a bit more, but still on sale.

Orange Ginger Salmon with Fresh Asparagus Salad

*On sale this week at Publix.

Orange Ginger Salmon

• 12 oz Wild Salmon*
• 1 orange*
• 1 Tablespoon freshly grated ginger
• Salt and Pepper to taste
• 1 cup whole grain cous cous
• 1 cup spinach leaves*, finely chopped
• 1/3 cup chicken or vegetable broth
• 2 teaspoons garlic, mined
• Salt and pepper to taste

Preheat oven to 350. You will need a piece of foil or parchment paper that is large enough to completely cover the fish. Spray with olive oil. Mix cous cous, spinach, garlic, and salt and pepper together. Place onto foil. Gently pour broth over the cous cous. Place salmon on top of cous cous. Zest orange over the fish, and then cut open the orange and squeeze juice over salmon. Sprinkle with the ginger, salt, and pepper. Pull foil up over the fish and fold top and sides completely closed. Bake for 20 minutes and serve.

Fresh Asparagus Salad

• 1/2 lb Asparagus*, ends trimmed and cut into 1” pieces
• 1/3 cup thinly sliced onion*
• 1 large red pepper, thinly sliced and cut into 1” pieces
• ¼ cup fresh herbs (I used basil)
• 2-3 teaspoons Olive oil
• 2 teaspoons Balsamic Vinegar
• 2 cloves of garlic, minced
• Salt and Pepper to taste

Place all the vegetables and herbs into a bowl and stir together. Spray or drizzle with a touch of olive oil. Add balsamic vinegar, garlic, salt, and pepper. Stir together and allow to sit for 30 minutes or longer. Serve cold alongside the salmon.