Salmon Fillets with Dill Couscous and Spicy Kale
Elevate your weeknight dinner game with this vibrant and flavorful recipe for Salmon Fillets with Dill Couscous and Spicy Kale. Perfectly seared salmon fillets with crispy skin are paired with fluffy couscous infused with fresh dill and a hint of butter. The side of garlicky, sautéed kale packs a spicy kick with red pepper flakes and a splash of zesty lemon juice, creating a well-balanced meal that's both nutritious and satisfying. Ready in just 40 minutes, this dish is ideal for busy nights yet elegant enough for entertaining. Serve with optional lemon wedges to brighten every bite and enjoy a wholesome combination of textures and bold flavors in every forkful. Tags: salmon recipes, dill couscous, spicy kale, quick dinner ideas, healthy meals.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 cup couscous
- 1 cup vegetable broth
- 2 tablespoons fresh dill, chopped
- 1 tablespoon butter
- 4 cups kale, stems removed and roughly chopped
- 2 cloves garlic, minced
- 0.5 teaspoon red pepper flakes
- 2 tablespoons lemon juice, freshly squeezed
- 4 pieces lemon wedges (optional, for serving)
Instructions
Pat the salmon fillets dry with paper towels. Season them on both sides with the salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the salmon fillets, skin side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook the other side for another 3-4 minutes until the salmon is cooked through. Remove from the pan and set aside.
In a medium saucepan, bring the vegetable broth to a boil. Remove from heat, add the couscous, stir, and cover with a lid. Let sit for 5 minutes, then fluff with a fork. Stir in the chopped dill and butter. Set aside and keep warm.
In the same skillet used for the salmon, add the remaining 1 tablespoon of olive oil. Heat over medium heat and add the garlic and red pepper flakes. Sauté for 1 minute until fragrant.
Add the chopped kale to the skillet and sauté for 4-5 minutes until tender but still bright green. Drizzle with the lemon juice and stir to combine. Season with additional salt and pepper to taste, if needed.
To serve, divide the dill couscous among plates. Top with a salmon fillet and a generous portion of the spicy kale. Garnish with lemon wedges, if desired.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 7.1 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1254 mg | 27% | |
*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.
