Pan-Seared Salmon with Garlic, Tomatoes and Basil

4 salmon fillets (1/4 lb each)
1/2 tsp salt
1/4 tsp ground black pepper
1 medium onion, chopped
2 cloves garlic, minced
3 cups halved grape tomatoes
3 Tbsp chopped fresh basil
1 cup dry whole wheat couscous

Coat a nonstick skillet with cooking spray and heat over medium-high heat. Sprinkle salmon with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Add salmon to the skillet and cook, turning once, until the fish is browned and flakes easily with a fork, 9-10 minutes. Transfer to a plate and keep warm. Add the onion and garlic to the skillet. Cook, stirring occasionally, until slightly softened, 4-5 minutes. Stir in the tomatoes and cook until wilted, about 3-4 minutes. Remove from the heat. Stir in the basil and the remaining salt and pepper.

Meanwhile, prepare the couscous according to the package directions. Serve the salmon and vegetables over the couscous.

Makes 4 servings

calories 350
total fat 13 g
sat fat 3 g
sodium 360 mg
carb 30 g
fiber 5 g
protein 28 g