Name: Salmon with Olive Caper Relish
Prep time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 c. cherry tomatoes, halved or quartered; 1/2 c. mixed pitted olives, roughly chopped; 1/4 small red onion, finely chopped, rinsed under cool water and drained; 1/4 c. chopped fresh parsley; 2 tbsp. capers in brine, drained; 1/4 tsp. finely grated orange zest, plus 2 tablespoons orange juice; 1 1/4 tsp. kosher salt; 1/2 tsp. black pepper; 3 tbsp. red wine vinegar; 3 tbsp. olive oil; 6 5- to 6-ounce skin-on salmon fillets; 1 1/2 c. couscous

Step 1Preheat the oven to 400˚. For the relish: Combine the tomatoes, olives, red onion, parsley, capers, orange zest, ¾ teaspoon salt and ¼ teaspoon pepper in a large bowl. Toss, then add the vinegar and 2 tablespoons olive oil and toss again. Set aside.

Step 2Place the salmon skin-side down on a foil-lined rimmed baking sheet. Mix the orange juice with the remaining 1 tablespoon olive oil and spoon over the salmon. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Step 3Bake until the salmon is just cooked through, about 15 minutes.

Step 4While the salmon cooks, prepare the couscous as the label directs. Fluff the couscous with a fork.

Step 5Divide the couscous and salmon among plates. Top the salmon with the olive-caper relish, spooning the juices from the bowl over the top.