4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING
4½ oz salmon fillet, skin removed
2 garlic cloves
1½ cup cherry tomatoes
1 bay leaf
2 or 3 basil leaves
Freshly ground black pepper
½ cup cooked couscous
Preheat a non-stick skillet over medium heat.
Add one finely chopped garlic clove to pan sprayed very lightly with cooking spray and sauté for 1 minute.
Add tomatoes, reserving 3 for couscous, and the bay leaf. Cook, stirring occasionally, until the tomatoes begin to become saucy, about 15 minutes.
When the sauce is finished, cover and keep warm.
Season salmon on both sides by rubbing into the flesh the onion powder and black pepper.
Heat a non-stick pan over medium heat.
When pan is heated, smash the 2nd garlic clove and rub it into the bottom of the pan. You are trying to rub a film of garlic onto the bottom to add flavor and help the salmon not stick. Discard the unused garlic.
Add the salmon fillet and cook for 3 minutes.
While the fish is cooking, chiffonade (roll the leaves tightly and cut across the rolled leaves with a sharp knife, producing fine ribbons) the basil leaves.
Turn and cook until the fish flakes easily with the tines of a fork, 4 to 5 minutes more. Two minutes before the fish is finished cooking, top with the basil, reserving some for the couscous.
Transfer to a plate and top with the tomato sauce. Make sure you remove the bay leaf.
Stir together the cooked couscous, 3 halved cherry tomatoes and basil and serve on the side.