- 32 ounces salmon fillets
- 4 teaspoons lemon juice
- 8 teaspoons margarine
- 4 teaspoons dill weed
- 1 cup couscous
Directions See How It's Made
- Melt margarine in a non-stick skillet.
- Coat salmon fillets on each side with lemon juice and dill.
- Add salmon to the skillet and cook covered on low heat for about 20 minutes.
- 5 minutes before the salmon is done cooking, make the couscous.
- Serve salmon over couscous.