Salmon Pinwheels with Couscous

1: For asparagus, toss with olive oil, salt, & pepper. Air fry at 400°F for 8 minutes, tossing halfway through.

2: For couscous, in a small sauce pot on low heat, add olive oil & minced shallot. Cook until translucent.

3: Turn to medium heat, add the entire box of pearled couscous, and toast for a couple of minutes.

4: Add 1 3/4 cups chicken stock, salt, and bring to a boil.

5: Once boiling, turn heat to low and cover until liquid absorbs, about 10 minutes.

6: Once couscous is finished, turn off heat and mix in 1/4 cup chopped sun-dried tomatoes and 1/4 cup chopped artichokes. Finish with lemon zest and lemon juice.

7: For salmon pinwheels, season with olive oil, salt, and lemon juice, then air fry at 400°F for 11 minutes or bake at 425°F for 15 minutes.

8: For assembly, plate everything and top with a lemon wedge.