Roasted Salmon with Zucchini and Nutty Couscous

Most evenings at my house go something like this: Starting at 5:00, I become a broken record. "Finish your homework and get the table set before your father gets home. Finish your homework and get the table set before your father gets home. Why isn't the table set? Whose socks are these in the pantry?"
We hear the garage door open and know we have approximately 15 seconds to get something more than a saggy diaper on the baby. The dinner that I hoped to serve by 6:00 starts to trickle to the table around 6:20. How is it that I have such a hard time getting four items to finish at the same time?

Well, tonight was the exception to the rule. Like the dinner of my dreams. I could hear the faint sound of Sam Beam as I worked quietly in the kitchen. Dinner was ready before the garage door opened. The table was set.

And surprise, surprise. All four of my daughters CLEANED THEIR PLATES. (I've mentioned that I have one daughter who is quite vocal in her hatred for any vegetable...only compliments from that girl!)

Roasted Salmon with Zucchini and Nutty Couscous
from Everyday with Rachael Ray magazine
(While I can't watch her, I like most of her recipes. This one was marketed as "dinner in twenty minutes" and it was surprisingly accurate!)

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• Salt and pepper
• 1 cup couscous
• Four 3/4-inch-thick skin-on salmon fillets (about 6 ounces each)
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds zucchini, thinly sliced crosswise
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted slivered almonds
• 4 lemon wedges

1. Preheat the oven to 450°. In a small saucepan, bring 1 1/2 cups water, 1 tablespoon olive oil and 1/4 teaspoon salt to a boil. Stir in the couscous; cover, remove from the heat and let stand for 5 minutes.

2. Meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon parsley and season with salt and pepper. Roast for 8 minutes for medium-rare (I cooked it a few more minutes.)

3. In a large skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the zucchini in an even layer across the pan; season with pepper. Cook, turning occasionally, until browned, about 6 minutes. Lower the heat to medium and sprinkle in half of the Parmesan, then flip the zucchini and sprinkle with the remaining Parmesan.

4. Fluff the couscous with a fork, then stir in the almonds and the remaining 3 tablespoons parsley. Serve with the salmon, zucchini and lemon wedges.