–salmon (size of 3 decks of cards; one-half pound)
–tomatoes (diced, one-half can)
–salt and pepper
–green peas (frozen, one-half package)
–mushrooms (about 10; I use baby bellas)
1 – Place the tomatoes in a covered baking dish. Season with salt, pepper, garlic powder, and olive oil. Microwave for 3 minutes to heat. When finished, nestle the salmon among the tomatoes. Season the salmon with salt, pepper, garlic, and olive oil. Set aside.
2 – Place two-thirds cup of couscous in a covered baking dish. Add slightly less than 1 cup of water. Season with salt and olive oil. Microwave on high for 2 minutes. Keep covered to preserve warmth.
3 – Place mushrooms in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave for 2 minutes on high. When finished, add the green peas. Season with salt, pepper, and olive oil. Stir. Microwave on high for 4 minutes.
4 – Microwave the salmon for 4 and one-half minutes.
5 – Serve the salmon on top of the couscous, with the green peas as a side.