Salmon Couscous Salad
Light, fresh, and full of Mediterranean-inspired flavors, this Salmon Couscous Salad is a wholesome one-bowl meal that’s perfect for any season. Tender, oven-baked salmon flakes are paired with fluffy couscous, crisp cucumber, juicy cherry tomatoes, tangy feta cheese, and a bright lemon-olive oil dressing for a dish that’s as vibrant as it is delicious. With its quick prep time of just 30 minutes and the option to serve it warm or chilled, this salad makes an ideal weekday dinner or meal prep option. Packed with healthy fats, protein, and fresh herbs, this recipe effortlessly balances flavor and nutrition. Perfect for those seeking easy salmon recipes, healthy couscous salads, or Mediterranean meal ideas!
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Recipe Information
Ingredients
- 2 pieces (4-6 oz each) salmon fillet
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 piece garlic clove, minced
- 1 teaspoon paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup dry couscous
- 1.25 cups boiling water or chicken broth
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, finely chopped
- 0.5 cup parsley, chopped
- 0.25 cup feta cheese, crumbled
- 2 tablespoons extra lemon juice (for dressing)
- 2 tablespoons extra olive oil (for dressing)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix 2 tablespoons of olive oil, 3 tablespoons of lemon juice, minced garlic, paprika, salt, and black pepper.
Brush the salmon fillets with the prepared mixture, ensuring they are evenly coated.
Place the salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is cooking, prepare the couscous. In a medium-sized heatproof bowl, pour 1.25 cups of boiling water or chicken broth over 1 cup of dry couscous. Cover with a tight-fitting lid or plastic wrap and let it sit for 5 minutes.
Fluff the couscous with a fork and let it cool slightly.
In a large mixing bowl, combine the prepared couscous, diced cucumber, halved cherry tomatoes, chopped red onion, parsley, and crumbled feta cheese.
In a small bowl, whisk together 2 tablespoons of extra lemon juice and 2 tablespoons of olive oil. Pour the dressing over the salad and toss to combine.
Once the salmon is cooked and slightly cooled, flake it into large chunks and gently fold it into the salad.
Serve the Salmon Couscous Salad immediately, or refrigerate for up to 2 hours to enjoy chilled.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 13.7 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 37.0 mcg | 185% | |
| Calcium | 704 mg | 54% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3496 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
