Weekly Meal Plan: Slow-Roasted Salmon, Grilled Lamb Chops, and Cheesy Sweet Potatoes

Slow-Roasted Salmon with Cherry Tomatoes and Couscous

Tonight’s recipe makes enough to serve 6-8, so you’ll have plenty to nextover. Cut tomatoes don’t hold particularly well, so before you start on the couscous set aside about a third of the cherry tomatoes, keeping them whole. Do the same with about a third of the cooked couscous. Refrigerate the couscous, the leftover salmon, and the extra yogurt sauce separately.

You’re nextovering the lamb tonight, so don't follow the recipe’s instructions for that part. Instead, remove the meat from Wednesday’s chops and cut into bite-sized pieces. Heat the oil in a large skillet as directed, and add half the spice mixture. Cook for about 30 seconds, just to release the flavors, then add the lamb and toss until the meat is heated through. Proceed with the recipe as directed.

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