Dill Crusted Salmon with Couscous and Cucumber Salad

Flaky salmon fillets coated in fresh dill and pan-seared to perfection, served with fluffy quick-cooking couscous and a refreshing cucumber and tomato salad.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $5.74/serving

Dietary

• Pescatarian
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• fresh
• healthy
• quick
• sauté

Ingredients

• 1.25 pound salmon fillets (skin on or off)
• 2 tablespoon fresh dill (chopped)
• 1 tablespoon olive oil
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup quick-cooking couscous
• 1 cup water (boiling)
• 1 cucumber (medium, diced)
• 1 cup cherry tomatoes (halved)
• 1 tablespoon lemon juice

Instructions

1. Pat salmon fillets dry with paper towels. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Sprinkle generously with fresh dill, pressing gently to adhere.
2. Prepare the couscous: Place quick-cooking couscous in a heatproof bowl. Pour 1 cup boiling water or vegetable broth over it. Cover and let stand for 5 minutes, then fluff with a fork.
3. While couscous steams, prepare the cucumber salad: In a small bowl, combine diced cucumber, halved cherry tomatoes, 1 tablespoon lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently.
4. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the salmon, dill-side down if skinless, into the skillet. Cook for 4-6 minutes per side, depending on thickness, until cooked through and easily flakes with a fork.
5. Serve the dill crusted salmon with the quick couscous and fresh cucumber salad.

Notes

You can add a sprinkle of feta cheese to the cucumber salad for extra flavor if desired.

Nutrition (per serving)

• Calories: 445
• Protein: 37.1 g
• Carbohydrates: 26.8 g
• Fat: 20.9 g
• Fiber: 2.4 g
• Sodium: 660 mg
• Saturated Fat: 3.7 g
• Sugar: 3.5 g
• Cholesterol: 105 mg