Name: Sheet Pan Salmon and Vegetables
Total time: 30 min
Ingredients: 2 Salmon fillets, whole, skin-on; Salt, to taste; Black pepper, to taste; Garlic powder, to taste; Onion powder, to taste; Old Bay seasoning, to taste; Dijon mustard, to taste; Honey, to taste; 4 clove Garlic, minced, divided; 1/4 cup Fresh parsley, chopped, divided; Fresh dill, chopped, optional; 3 tbsp Butter, divided; 1 cup Grape tomatoes, whole; 1 cup Mushrooms, sliced; 1/2 Red onion, sliced; 1 box Couscous; 2 cup Water; 1 tsp Chicken bouillon

Method

9 steps. Tap one to mark it done.

Set the oven to preheat to 350°F (175°C). Cover a half sheet pan with a sheet of parchment paper.
Put the salmon fillets into a spacious bowl. Dust them thoroughly with salt, black pepper, garlic powder, onion powder, and Old Bay seasoning. Pour in some Dijon mustard and honey, mixing well to ensure the fish is fully coated.
If desired, rub the fish with some of the minced garlic, chopped fresh parsley, and fresh dill.
Move the coated salmon fillets onto the lined baking sheet. Scatter the grape tomatoes, sliced mushrooms, and sliced red onion around the sides of the fish.
Put one piece of butter onto each of the salmon fillets. Roast in the preheated oven at 350°F (175°C) for 23 minutes, or until the fish flakes easily and loses its translucent pink appearance.
As the fish cooks, heat 2 cups of water in a pot until it boils. Whisk in the chicken bouillon until it dissolves, then mix in the rest of the minced garlic along with salt and pepper.
Add the couscous, stirring quickly so it does not lump together, then turn off the burner right away and place a lid on the pot. Allow it to rest for 5 minutes until all moisture is soaked up.
Take off the cover, stir in another piece of butter and the rest of the chopped fresh parsley, then use a fork to separate the grains of couscous.
Serve the fluffed couscous alongside the roasted grape tomatoes, mushrooms, and red onion, positioning a salmon fillet on top.