Salmon with Couscous
Delight your taste buds with this vibrant and wholesome Salmon with Couscous recipe, a perfect blend of light, nutrient-rich ingredients and bold flavors! Succulent baked salmon fillets, seasoned with paprika and black pepper, are paired with fluffy couscous infused with butter, fresh parsley, and zesty lemon juice for a refreshing Mediterranean touch. The dish is elevated with sautéed garlic and juicy cherry tomatoes, adding the perfect burst of flavor and color to your plate. Ready in just 30 minutes, this quick and easy recipe is ideal for busy weeknights or impressing at dinner parties. Serve it warm with a sprinkle of extra parsley and lemon wedges for a polished, satisfying meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Couscous
- 1.25 cups Water
- 2 tablespoons Butter
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons Lemon juice
- 2 cloves (minced) Garlic
- 1 cup (halved) Cherry tomatoes
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Place the salmon fillets on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, black pepper, and paprika. Set aside.
Bake the salmon in the preheated oven for 12-15 minutes, or until it is cooked through and flakes easily with a fork.
While the salmon is baking, prepare the couscous. In a medium saucepan, bring 1.25 cups of water to a boil.
Once the water is boiling, add 1 tablespoon of olive oil, a pinch of salt, and the couscous. Stir, cover the pan, and remove it from the heat. Let the couscous sit for 5 minutes to absorb the liquid.
Fluff the couscous with a fork, then stir in the butter, chopped parsley, and lemon juice. Taste and adjust seasoning if needed.
In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn it.
Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, until they are slightly softened.
Plate the couscous on a serving dish, top with the roasted salmon fillets, and spoon the sautéed cherry tomatoes and garlic over the salmon.
Serve warm and garnish with extra parsley and lemon wedges if desired. Enjoy!
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 5.2 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 611 mg | 13% | |
*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.
