You need only one skillet for this meal of wild salmon fillets and Israeli couscous pilaf. For added fiber, look for Israeli couscous made with whole-wheat flour. Serve with roasted carrots and broccoli with cumin.

Makes 4 servings.

Total time: 30 minutes

- 1 tablespoon extra-virgin olive oil - 1/2 cup finely chopped red bell pepper - 1/3 cup unsalted pistachios, coarsely chopped - 1 large shallot, chopped - 1/2 teaspoon salt, divided - 1 1/2 cups water - 1 tablespoon chopped fresh parsley, plus more for garnish - 1 tablespoon chopped fresh oregano, plus more for garnish - 1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 4 portions - 1/4 teaspoon freshly ground pepper - 4 lemon wedges

1. Heat oil in a large nonstick skillet over medium heat. Add couscous, bell pepper, pistachios, shallot and 1/4 teaspoon salt. Cook, stirring frequently, until the couscous is lightly toasted, about 5 minutes. Stir in water. Cover and cook, stirring occasionally, for 5 minutes. Stir in 1 tablespoon each parsley and oregano. 2.Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt. Place the salmon on top of the couscous, reduce the heat to medium-low, cover and cook until the salmon is cooked through and the water is absorbed, 5 to 7 minutes. 3. Serve garnished with herbs, if desired, and lemon wedges.