2 tablespoons 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh chives
2 tablespoons olive oil, divided
4 teaspoons lemon juice, divided
4 (6-ounce) salmon fillets
1 1/8 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 cups finely chopped carrots
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup dry white wine
1 cup hot cooked couscous
Preheat oven to 450°.
Combine yogurt, chives, 2 teaspoons oil, and 1 tablespoon juice; stir with a whisk. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub with 2 tablespoons yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 teaspoon oil to pan. Add fish, skin side down; cook 2 minutes. Transfer to oven. Bake at 450° for 5 minutes. Turn fish; cook 1 minute or until done.
Heat a skillet over medium-high heat. Add remaining 1 tablespoon oil to pan. Add carrots, shallots, and garlic; cook 4 minutes, stirring occasionally. Add remaining 1 teaspoon lemon juice, remaining 5/8 teaspoon salt, remaining 1/4 teaspoon pepper, and wine. Cook 30 seconds. Add couscous; toss. Serve fish with couscous and yogurt mixture.
Kate Parham Kordsmeier, Cooking Light MAY 2016