Salmon And Couscous Salad With Vegetables

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Men's Health


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1 skinless salmon fillet (1 pound), 1" thick

3 tablespoons olive oil

1 teaspoon olive oil

3/4 teaspoon salt

1/4 teaspoon ground black pepper

20 spears (10 ounces) fresh or frozen thin asparagus, thawed if frozen and cut into 1/2" lengths

1 zucchini (6 ounces), halved lengthwise and thinly sliced

1 garlic clove, minced

3/4 cup water

2/3 cup whole wheat couscous

3 teaspoons red wine vinegar or lemon juice

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