Basil Pesto (for two nights):
Pine nuts - 2 Tbsp, sub walnuts
Garlic - 1 clove, peeled
Cheese, parmesan (opt) - 1 oz
Basil, fresh - 1 1/2 oz
Lemon juice - 2 tsp
Oil, olive - 4 Tbsp

Salmon with Pesto Butter:
Stock, any type - 3/4 cup, sub water
Salt - 1/4 tsp
Couscous, uncooked - 1/2 cup
Butter - 4 Tbsp
Basil pesto (ingredients listed separately) - 2 Tbsp
Lemons - 1, wedges
Salmon fillets - 1 lb
Oil, cooking - 1 Tbsp

Pan-Seared Asparagus:
Asparagus - 10 oz, trimmed
Oil, cooking - 1 Tbsp
Water - 1 Tbsp