Salmon over Roasted Tomato Couscous with Capers, Kalamata Olives, and Citrus Dressing

My husband and I just booked a vacation. A REAL vacation. The kind you scrimp and save for. The kind you justify because it's been years since you've taken a vacation, much less a turn-off-the-cell-phone, toes-in-the-sand-vacation. I am beside myself with joy. Literally. And I haven't been this motivated to work out since prom. Okay I didn't really work out before prom much like I probably won't do much working out before this little escapade...

But I might eat a little healthier beforehand. Especially if I can whip up more numbers like this salmon and couscous. I swear to the Lord himself I loved it as much as a double cheeseburger. On second thought that might be the vacation high talking but it was dang close, I assure you. So tell me - what are y'all's big summer plans?

Salmon over Roasted Tomato Couscous with Capers and Kalamata Olives
* Serves 2.
* This looks like a lot of steps and intimidating but it's not. Most things can cook at the same time and don't need tending. The couscous takes 5 minutes once your water comes to a boil! Line your roasting pans with aluminum foil and spray with Pam for easy, throw away clean up.

Ingredients and Steps...Objects are easier than they appear

Roast Veggie Mix:
2 pints roasted cherry tomatoes
olive oil
salt and pepper
1 yellow bell pepper, chopped
1 tablespoon capers, rinsed and drained
1/4 cup chopped kalamata olives

Add the tomatoes to a large rimmed baking sheet. Toss with just enough olive oil to coat, then season lightly with salt and pepper. Roast on 350 for 25 minutes. Add the chopped pepper, toss and continue roasting another 15 minutes or until the tomato skins have popped and the little suckers look a little deflated. Remove and set aside to let cool for 10 minutes. Toss with capers and olives and set aside. In the meantime, carry on with the next few steps...

Citrus Herb Dressing:
Juice and zest of 1 healthy sized lime
2-3 tablespoons minced flat leaf parsley
1/4 teaspoon honey
2 tablespoons olive oil
pinch salt and pepper

Combine juice, zest, parsley and honey in a small cup or bowl. Drizzle in the oil while whisking or stirring furiously with a fork to 'emulsify' then season with salt and pepper and stir again. Set aside.

Salmon:
1 large salmon fillet - enough for two people.

Place the salmon on a small, aluminum lined, nonstick-sprayed pan. Drizzle with a teensy amount of olive oil and season with salt and pepper. Put in the oven (at 350) alongside the tomatoes and peppers, towards the tail end of their roasting. You'll only need about 18-20 minutes of roasting time for the salmon, depending on how 'done' you like it, so keep an eye on it. There's no harm if the veggies finish first and need to set out before the salmon's done. If for some reason the veggies end up finishing at the same time, it's fine. Just let the salmon (and the veggies) rest for five minutes before serving. Cut the salmon in half, use a spatula to 'scoop' off of the skin. Be sure to start the water boiling for your couscous in the last few minutes of cooking the salmon, instructions below.

Couscous:
1 cup water
1 teaspoon olive oil
good pinch sea or kosher salt
3/4 cup couscous

Add the water, olive oil, and sea salt to a medium pot with a lid. Bring to a boil over high heat. Once boiling, kill the heat, stir in the couscous, return the lid and let rest for 5 minutes on a cool burner or surface. Remove the lid and scrape with a fork to fluff. Stir in half the roasted tomatoes mixture, including the juice, reserving the other half for the garnish/topping.

To plate, put a nice serving of the couscous on a plate, top with half of the roasted salmon, and drizzle with some of the citrus dressing. Add additional roasted veg mixture on the side or over the top, as desired. Serve right away.