Total Time: 29 minutes

Game Plan:

1. Make soup; cover and chill.

2. Preheat oven to 400 degrees.

3. While broth comes to a simmer, cut pitas into triangles. Place on a baking sheet; coat with cooking spray.

4. While couscous stands:

• Bake pita triangles at 400 degrees for 5 minutes or until crisp
• Chop salad ingredients

Quick Tips:

Slide a spatula between the cooked fish and skin when removing the salmon from the pan. The skin will stick to the foil.

Cucumber-dill soup: Combine 1 3/4 cups chopped seeded peeled cucumber and 1/2 cup sliced green onions in a food processor; process until minced. Add 2 tablespoons chopped fresh or 2 teaspoons dried dill, 3/4 teaspoon salt, 3/4 teaspoon sugar, 1/4 teaspoon white pepper, and 1 (16 ounce) carton plain low-fat yogurt; process until smooth. Ladle 3/4 cup soup into each of 4 bowls. Top each serving with 1/2 teaspoon fresh dill and 1/2 teaspoon low-fat sour cream.

Click here for more than 450 Dinner Tonight recipes.