Lemony Roasted Salmon with White Wine Couscous

I made this tonight with a few changes: substituted 2 cups quick-cooking farro for the couscous, and instead of 2 cups carrots, used 1 cup each carrot and red bell pepper. I doubled the yogurt sauce, and finished everything with a scattering of fresh parsley. It was very good, but the next time I make I will (in addition to tonight's changes) increase the garlic and shallot by a bit, and supplement the chives with some fresh dill. While we love salmon in our household (we are in the PNW and have sockeye every week) I think cod or halibut would sub nicely.

I bought 12 ounces of salmon for 2 of us and had it skinned. I did not saute it first just put it in the oven and it came out great. We like our salmon less done. I made the full recipe of the yogurt mixture (I used sour cream) and a full recipe of the couscous which made a LOT!! All in all quite good for a weeknight but nothing too special but healthy!

The salmon was excellent but the couscous/carrot side was not a hit at my house.  If I make this again, I'll keep the salmon and probably just make up some Near East boxed roasted garlic couscous.

I LOVE this salmon recipe, it was so delicious that Icouldn't stop eating it. The.couscous needs more of a acid to it though. I made it like the directions said to but I would have added more lemon juice next time.