Season Salmon on both sides with S&P.
Brush a pre-heated sizzle platter with Blended Oil. Carefully add salmon, presentation side up, to the heated Oil.
In a stainless-steel bowl, coat Vegetables with Tuscan Marinade and S&P. Gently toss to combine. Carefully place Vegetables onto the pre-heated sizzle platter next to the Salmon.
Place Salmon and Vegetables into a 500°F oven. Cook until Vegetables are caramelized and tender, and the Salmon is just cooked through, but still moist, about 4-5 minutes, depending on the thickness of the portion.
In a stainless-steel bowl, ladle Creamy Garlic Vinaigrette. Using the back of the ladle, spread the dressing around the inside surface of the bowl.
Add hot Vegetables, Couscous, spinach and Parmesan. Season with S&P.
Using tongs, gently toss together well, thoroughly coating all of the ingredients with the dressing. Shake the bowl so the heavier ingredients fall to the bottom. Taste and adjust seasoning as needed.
Spoon the couscous mixture onto the center of the plate, keeping the colorful ingredients visible, both around and on top of the Couscous.
Carefully lean the Salmon against the Couscous, as shown in the photo.
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