Salmon with Couscous and Kale

Salmon, a great source of omega-3s, is paired with kale, a calcium-packed green, for a dinner that's delicious and good for you.

Salmon with Couscous and Kale

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    • 1   tablespoon 
      olive oil
    • 2   teaspoons 
      finely chopped garlic
    • 2   cups 
      trimmed and coarsely chopped kale
    • 1   cup 
    • 1/2  teaspoon 
    • 3/4  cup 
    • 1   tablespoon 
      white wine
    • 1   teaspoon 
      butter or margarine
    • 1 1/4  pounds 
      center-cut salmon fillets
    • 1   teaspoon 
      olive oil
    • 1/2  teaspoon 
    • 1/4  teaspoon 
      freshly ground pepper
      Lemon wedges, optional
      Steamed green beans, optional
    Make couscous:

    Heat oil in a 2-quart saucepan over medium heat; add garlic and cook 30 seconds. Add kale and stir; cover and cook 5 minutes, until kale is almost tender. Add water and salt to kale; bring to a boil. Stir in couscous; remove from heat and let stand 5 minutes. Stir in wine and butter.
    Meanwhile, cut salmon crosswise into 4 equal strips. Heat oil in a large skillet over medium-high heat. Sprinkle fish with salt and pepper; place in skillet skin side down. Cover and cook 6 to 8 minutes, just until cooked though.
    Divide couscous among 4 serving plates. Top each with a salmon fillet. Serve with lemon wedges and green beans, if desired. (Nutrition facts are based on per serving without green beans.)
    Nutrition information
    Per Serving: cal. (kcal) 460, Fat, total (g) 22, chol. (mg) 86, sat. fat (g) 5, carb. (g) 31, fiber (g) 3, pro. (g) 34, sodium (mg) 691, Percent Daily Values are based on a 2,000 calorie diet
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