Salmon in a Snap

• 1 lb salmon, cut in to 4 1-inch thick fillets
• 14 teaspoon salt
• 14 teaspoon ground pepper
• 2 teaspoons reduced sodium soy sauce
• 1 tablespoon olive oil
• 3 cups mustard greens, trimmed and coarsely chopped
• 14 ounces chicken broth
• 1 cup couscous, uncooked
• 1 lemon, cut into wedges

1. Line a shallow baking pan with foil and lightly coat with cooking spray.
2. Season salmon with salt and pepper.
3. Arrange fillets in prepared pan.
4. Drizzle or brush with soy sauce.
5. Bake, uncovered, in a 450 degree oven for 15 to 18 minutes or until fish just flakes easily when tested with a fork.
6. Meanwhile, heat oil in a 2 quart saucepan over medium heat.
7. Add greens and stir, cover and cook 5 minutes until greens are almost tender, stirring once or twice.
8. Add broth to the greens and bring to a boil.
9. Stir in couscous, remove from heat and let stand 5 minutes.
10. Serve couscous mixture with salmon fillets.
11. If desired, serve with lemon wedges.
12. Note: Collard greens may be substituted for mustard greens.

salmon, salt, ground pepper, soy sauce, olive oil, mustard greens, chicken broth, couscous, lemon

Taken from www.food.com/recipe/salmon-in-a-snap-445947 (may not work)