I cooked it the way we love best...roasted with garlic, red pepper flakes, olive oil and a little salt. Roast at 400 degrees for about 15 minutes. 
One of our favorite side dishes is couscous!
Tonight, I started by slowly infusing 1 TBS of olive oil with a few cloves of crushed garlic.
I added 1/2 TBS of fresh chopped Rosemary and 1 1/2 cups of homemade chicken stock. Bring to a boil, remove garlic cloves and add 1 cup of couscous. Stir, remove from heat, and cover.
After 5 minutes, fluff couscous with a fork.
Season two salmon fillets with salt and pepper. Seer in olive oil and transfer to a baking sheet. Throw in a 400 degree oven with the broccoli while you make the sauce.
For the sauce you need : 1 tsp Flour
3 TBS Lemon Juice
1/4 cup plus 2 TBS White Wine (You could sub chicken or seafood stock)
1/2 TBS of Capers (drained)
3 TBS of cold Butter
1 TBS fresh chopped Parsley
Add the flour to whatever olive oil remains in the pan from cooking the fish.
Add the lemon juice and wine over medium heat.
After the wine and lemon juice start to bubble, add capers and parsley. Remove from heat. Slowly melt in butter one Tablespoon at a time until the sauce is thick and creamy.
Serve by spooning the sauce over the fish and couscous. This is lemony and light with the perfect kiss of summer freshness!
