Pan-Seared Salmon with Lemon-Herb Couscous and Asparagus

Finely chop 1 bunch of fresh flat-leaf parsley to yield about 1/4 cup. Mince 2 cloves of garlic. Grate the zest of 1 whole lemon, then cut it in half and squeeze out 2 tbsp of fresh juice. Trim the tough, woody bottom ends off 1 bunch of raw asparagus.

Pat dry 24 oz of raw salmon fillets with paper towels. Season both sides of the fillets evenly with 1 tsp of salt and 1/2 tsp of black pepper.

In a medium saucepan, combine 2 cups of chicken broth, 1 tbsp of unsalted butter, and half of the minced garlic. Bring to a boil over high heat. Stir in 2 cups of dry couscous, immediately cover with a tight-fitting lid, and remove from the heat. Let it stand undisturbed for 5 minutes to steam.

While the couscous is steaming, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the trimmed asparagus and sauté, tossing occasionally, for 4 to 5 minutes until tender-crisp and lightly browned. Transfer the asparagus to a plate and cover with foil to keep warm.

In the same skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Carefully place the seasoned salmon fillets in the pan, skin-side down (if applicable). Sear undisturbed for 4 minutes until a golden-brown crust forms, then flip and cook for an additional 3 to 4 minutes until the salmon is cooked through and flakes easily.

Fluff the steamed couscous with a fork. Gently fold in the lemon zest, 2 tbsp of lemon juice, the chopped parsley, and the remaining minced garlic.

To serve tonight's dinner: Plate half of the sautéed asparagus alongside 12 oz of the pan-seared salmon and half of the lemon-herb couscous (approximately 2 cups cooked).

To store tomorrow's lunch: Allow the remaining 12 oz of cooked salmon and the remaining cooked couscous to cool completely. Transfer them to separate airtight containers and store in the refrigerator for Day 2 lunch.