Lemony Roasted Salmon with White Wine Couscous

This one is a WINNER!! The tangy herbed yogurt sauce also moistens the salmon while cooking.
(serves 4)

2 T/ 2% reduced-fat plain Greek yogurt
2 T. chopped fresh chives
2 T. EVOO, divided
4 t. freshly squeezed* lemon juice, divided
4 (6 oz.) salmon fillets
1&1/8 t. kosher salt, divided
1/2 t. freshly* ground pepper
2 cups finely chopped organic* carrots
1/4 cup minced shallots
2 t. minced garlic
1/3 cup dry white wine
1 cup hot cooked couscous

Preheat oven to 450. Combine yogurt, chives, 2 t. lemon juice; stir with a whisk. Sprinkle fish with 1/2 t. salt and 1/4 t. pepper. Rub with 2 T. of the yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 t. oil to pan. Add fish, skin side down; cook 2 mins. Transfer to over. Bake for 5 mins. Turn fish; cook 1 more min. or until fish is done. heat a skillet over med.-high . Add remaining 1 T. oil to pan. Add carrots, shallots, and garlic; cook 4 mins., stirring occasionally. Add remaining 2 t. lemon juice, remaining 5/8 t. salt, remaining 1/4 t. pepper, and wine. Cook 30 secs. Add couscous; toss. Serve fish with couscous and yogurt mixture.

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MM