This turned out delicious and was quite easy to make!
Start by sauteeing mushrooms. Set aside when fully cooked. Sautee asparagus with a little bit of garlic in olive oil. Set aside with mushrooms when fully cooked. Prepare the mustard sauce by combining 1/2 cup dijon mustard with 2 tsp white wine vinegar and 1/4 cup sugar (I used Splenda). Brush the sauce on the salmon and bake in the oven until done (15 minutes). While the salmon is cooking, prepare the giant couscous according to package directions (takes 16 minutes). When couscous is cooked, add the mushrooms and asparagus and a bit of salt and pepper. Stir, and keep the lid on the pan for a few minutes. Place the salmon under the broiler to give it some lovely colour. Serve everything with extra mustard sauce. Enjoy!Pin It