Grilled Salmon with Pineapple Salsa over Whole Wheat Cous Cous and Garlicy Spinach

Source: Emma Duran

This is the kind of meal you could get in a fancy restaurant, but you know exactly what has gone into it and you get to control the amount of fat, salt, etc. Every single one of these things is super-easy to make, each has 4 steps or less.

Salmon

Ingredients

1 large Salmon filet, cut into serving-sizes

Directions

Place the Salmon directly onto a hot barbeque grill and cook until opaque throughout, flipping once.

Pineapple Salsa

Ingredients

1/4 pineapple, 1/4" dice

1/2 red pepper, diced

1/4 red onion, fine dice

2 Tbsp. chopped cilantro

1 Tbsp. rice wine vinegar

1/4 tsp. sea salt

1/4 tsp. ground black pepper

Directions

Combine all ingredients in a bowl and mix well.

Whole Wheat CousCous

Ingredients

3/4 c. whole wheat cous cous

3/4 c. chicken stock

Directions

1. Bring water to a boil in a small saucepan.

2. Add the couscous and remove from heat. Stir, cover and set aside for 5 minutes.

3. Fluff with a fork.

Garlicy Spinach

Ingredients

1 tsp. olive oil

2 cloves garlic, minced

6 c. baby spinach

1/4 c. chicken stock

splash of hot pepper vinegar (optional)

Directions

1. Heat oil in a large frying pan.

2. Add garlic, sautee 1 min.

3. Add spinach and chicken stock. Cook, stirring for 4-5 min. until spinach is wilted.

4. Add vinegar at the end, if using.