Salmon, Couscous and Asparagus with Black Bean Salsa

This is one of my go-to meals when I don't have time to try a new recipe. It's quick (less than 25 minutes) and delicious if you eat fish.

Recipe courtesy of Laura Aychman

Serves 4

Ingredients:

Fish (3 oz. per person)
Asparagus (2 bunches)
Couscous
14 oz can black beans, drained and rinsed
2 small tomatoes, seeded and diced
1/3 of a medium cucumber, peeled, seeded and diced
Red onion
Cilantro
Olive oil
1 Tbsp. lime juice
Cumin
Garlic powder

Directions:

1. Rinse the fish of your choice (I like wild, Alaskan salmon) and place on foil. Season with lemon and herbs. One of our favorites is Greek seasoning. Wrap up the salmon and place on a baking sheet to put in the oven at 400. (Leave some room on the tray for the asparagus). The fish will take 10-15 minutes depending on how thick it is. It is done when it flakes easily.
2. Rinse the asparagus and snap off the dead ends. Arrange on the baking sheet next to the foil wrapped fish. Drizzle the asparagus with olive oil to coat and sprinkle with coarse salt. Put the tray in the oven. The thicker the asparagus, the longer the cook time, about 10-15 minutes for thick and about 7 minutes for thin ones.
3. Couscous only takes about 10 minutes to cook on the stovetop. Boil the water, stir in the couscous, cover and cook for 5 minutes, the remove from heat and let it sit for 5 minutes. Follow package instructions accordingly.
4. While the fish, asparagus, and couscous are cooking, make the salsa. Drain and rinse 1 can of black beans. Place in a medium bowl along with the tomato, cucumber, 1 tablespoon each of finely diced red onion and cilantro. Drizzle with juice of half a lime (1 tbsp) plus one tablespoon of olive oil, a teaspoon of cumin powder, dash of garlic powder and salt and pepper to taste. Mix well.

When everything is done cooking, arrange the couscous on a plate, top with bean salsa, roasted asparagus and a scattering of the cooked fish.