Lemony Roasted Salmon with White Wine Couscous

1/4 c Greek yogurt
1/4 c chopped fresh chives
olive oil
2 Tbsp lemon juice, divided
4 6-oz salmon filets
salt & pepper
2 c finely chopped carrots
1/4 c minced shallots
2 tsp minced garlic
1/3 c white wine
1 c couscous
1 c chicken broth

Preheat oven to 450.

Combine yogurt, chives, 1 1/2 teaspoons oil, and 1 tablespoon of juice. Stir with a whisk. Sprinkle fish with a little salt and pepper, then rub with about 3 tablespoons of the yogurt mixture. Heat an ovenproof skillet over high heat, and add 1 teaspoon of oil to the pan. Add fish, skin side down to pan and cook 2 minutes. Transfer to oven for 5 minutes. Turn fish over and cook 1-2 more minutes, or until done.

Heat a saucepan over medium-high heat. Add 1 tablespoon of oil to pan. Cook shallots, carrots, and garlic for 4 minutes, stirring occasionally. Add couscous and stir, then add chicken broth and cook about 5 minutes, until couscous is soft. Add remaining tablespoon of juice, salt, pepper, and 1/3 c white wine. Cook 30 seconds, stirring to combine.

Spread couscous mixture on plates and top with salmon and yogurt sauce.