Salmon with Couscous Vegetable Salad
Elevate your weeknight dinners with this vibrant and wholesome *Salmon with Couscous Vegetable Salad*. Featuring tender, pan-seared salmon fillets perfectly seasoned with garlic and zesty lemon, this recipe delivers a burst of fresh flavors in every bite. The warm, fluffy couscous is tossed with a medley of crisp vegetables — juicy cherry tomatoes, crunchy cucumber, sweet red bell pepper, and tangy red onion — then finished with crumbled feta and a light, citrusy vinaigrette. Ready in just 35 minutes, this nutrient-packed dish combines protein-rich salmon with a refreshing salad for a balanced meal that’s as satisfying as it is colorful. Perfect for busy evenings or casual entertaining, this Mediterranean-inspired recipe is sure to impress both your taste buds and your guests!
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on or skinless)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh lemon juice
- 1 cup Couscous
- 1 cup Chicken or vegetable broth
- 1 cup Cherry tomatoes (halved)
- 1 medium Cucumber (diced)
- 1 medium Red bell pepper (diced)
- 3 tablespoons Fresh parsley (chopped)
- 0.25 cup Red onion (finely diced)
- 0.5 cup Feta cheese (crumbled)
- 1 tablespoon Red wine vinegar
Instructions
Preheat a non-stick skillet over medium heat.
Pat salmon fillets dry with a paper towel. Rub each fillet with 1 tablespoon of olive oil, sprinkle with salt, ground black pepper, and garlic powder.
Place the salmon fillets, skin-side down (if using skin-on), onto the hot skillet. Cook for 4-5 minutes on the first side, then flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and set aside.
In a medium saucepan, bring chicken or vegetable broth to a boil. Remove from heat, stir in the couscous, cover with a lid, and let it sit for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.
Add the cherry tomatoes, cucumber, red bell pepper, parsley, red onion, and feta cheese to the couscous. Gently toss to combine.
In a small bowl, whisk together 1 tablespoon of olive oil, red wine vinegar, and fresh lemon juice. Drizzle over the couscous salad and toss again until well coated.
Serve each salmon fillet alongside a generous portion of the couscous vegetable salad. Enjoy immediately.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 359 mg | 120% | |
| Sodium | 5138 mg | 223% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 19.5 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 763 mg | 59% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2882 mg | 61% | |
*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.
