Smashed Berry Infused Salmon Salad Over Garlic Roasted Couscous
Elevate your mealtime with this vibrant and flavorful Smashed Berry Infused Salmon Salad Over Garlic Roasted Couscous, a feast for both the eyes and the palate. This recipe pairs succulent oven-roasted salmon fillets glazed with a tangy-sweet blend of smashed mixed berries, honey, and balsamic vinegar, with a bed of fluffy, golden garlic-roasted couscous. Fresh mixed greens tossed in a bright lemon vinaigrette add a refreshing balance, while optional crumbles of feta cheese provide a creamy, tangy finish. Garnished with fresh parsley and a drizzle of extra berry glaze, this dish combines gourmet elegance with wholesome ingredients, making it perfect for dinner parties or weeknight indulgence. Ready in just 45 minutes, this salmon salad is your go-to recipe for a protein-packed, nutrient-rich, and visually stunning meal.
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Recipe Information
Ingredients
- 4 pieces Salmon fillet (skin-on)
- 1 cup Fresh mixed berries (blueberries, raspberries, and blackberries)
- 2 tablespoons Honey
- 1 tablespoon Balsamic vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Couscous
- 2 cloves Garlic (minced)
- 1.25 cups Chicken or vegetable broth
- 4 cups Mixed salad greens
- 1 tablespoon Lemon juice
- 0.25 cup Feta cheese (optional)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, smash the mixed berries using a fork until you achieve a chunky consistency.
Mix the smashed berries with honey, balsamic vinegar, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside this glaze.
Place the salmon fillets on a baking sheet lined with parchment paper. Brush the fillets generously with the berry glaze, reserving a small amount for later. Roast the salmon in the oven for 12-15 minutes, or until the fish flakes easily with a fork.
While the salmon is roasting, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the couscous to the saucepan and toast it for 2-3 minutes, stirring frequently, until lightly golden.
Pour in the chicken or vegetable broth and bring it to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, or until the liquid is absorbed. Fluff the couscous with a fork and set aside.
In a large bowl, toss the mixed salad greens with lemon juice, 1 tablespoon of olive oil, and a pinch of salt and pepper.
To assemble, divide the garlic roasted couscous onto four plates. Top each with a portion of the mixed greens.
Place a roasted salmon fillet on top of each salad. Drizzle the remaining berry glaze over the salmon.
Sprinkle with feta cheese (if using) and garnish with fresh parsley.
Serve immediately and enjoy your Smashed Berry Infused Salmon Salad Over Garlic Roasted Couscous!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 12.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 130 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 716 mg | 15% | |
*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.
