1 pound carrots, quartered lengthwise and sliced 1/8″ thick diagonally
1 c couscous
1/2 c silvered almods
1/2 c raisins
1/4 c chopped herb (prefer not the recommended mint)
1 tbsp Olive oil
4 salmon fillets, 6-8 oz each.
lemon wedges

Preheat oven to 450.

In a 9 x 13 pan, mix carrots, couscous, almonds, raisins, her, oil, 1.75 cups water, 1.5 tsp salt, 1/4 tsp pepper (if fresh ground).

Place salmon on top of mixture, season generously. Cover pan with foil.

Bake until fish is opaque, 30 minutes ish.

Transfer fish to plates, fluff couscous and serve with lemon.