Salmon with Couscous Pilaf

I love salmon any way it comes. This recipe has a Mediterranean flare with raisins, almonds and mint, making it suitable for any dinner party. But it's so simple that there's no excuse for making dinner from scratch even on the busiest night.

3 large carrots, peeled and cut julienne

1/2 cup slivered almonds

1/2 cup raisins

1 cup uncooked couscous

1/4 cup fresh mint or 1 tsp. dried mint

1 t. salt

1/4 t. ground black pepper

1 T. olive oil

1 1/4 c. water

4 (4 oz.) salmon filets (boneless and skinless)

salt and pepper to taste

1 lemon, cut into wedges

Preheat oven to 425 degrees. In a medium-sized baking dish (big enough to fit your salmon filets), combine carrots, almonds, raisins, couscous, mint, salt, pepper, oil and water. Mix to combine. Season salmon filets with salt and pepper and place them on top of the couscous mixture.

Cover the baking dish with aluminum foil and bake it for 25 minutes or until couscous is tender and salmon flakes with a fork, or desired doneness. Transfer fish to plates and serve on top of or along side with the couscous pilaf and a lemon wedge.