Step 1

Place all ingredients for the pesto into a small food processor.

Step 2

Blend on high until smooth. If needed, add more water to thin out the pesto, however it should be thick and delish.

Step 3

Remove the pesto from the blender and set aside for later.

Step 4

Place sliced cucumbers into a medium-sized bowl and sprinkle cucumbers with salt and mix. Let sit for 10 minutes to extract moisture. After 10 minutes, discard moisture.

Step 5

Next, add cherry tomatoes and red onion to the same bowl as the cucumbers.

Step 6

Then, add the apple cider vinegar, lemon juice, Greek yogurt, salt, and pepper. Mix well and set aside.

Step 7

Add water to a small saucepan and bring to a boil.

Step 8

Then, add couscous to the saucepan, stir, cover, and remove from heat.

Step 9

Let couscous sit for at least 5 minutes to fully absorb the liquid.

Step 10

Fluff couscous with a fork and set aside.

Step 11

First, take the salmon out of the refrigerator and pat each fillet with a paper towel to remove moisture.

Step 12

Cover a baking sheet with parchment paper and place the salmon fillets on the parchment paper.

Step 13

Sprinkle each fillet with salt and pepper and then place a lemon slice on top of each fillet.

Step 14

Broil on high for 8-14 minutes* or until salmon is light pink in color and flakey. We suggest checking your salmon every 3 minutes because everyone’s broiler is so different.

Step 15

Evenly distribute couscous and salad to four separate meal prep containers.

Step 16

Place a salmon fillet on top of the couscous and slather each fillet with pesto.

Step 17

Eat immediately or place in the refrigerator for later!