Lemon-Herb Baked Salmon with Couscous

Name: Lemon-Herb Baked Salmon with Couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 ounce salmon fillet; 3 tablespoon olive oil (extra virgin); 1 tablespoon fresh lemon juice; 1 teaspoon dried dill; 0.5 teaspoon garlic powder; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (ground); 1 cup quick-cooking couscous; 1 cup water or chicken broth (boiling); 0.5 cucumber (diced); 1 cup cherry tomatoes (halved); 2 tablespoon fresh parsley (chopped); 1 teaspoon red wine vinegar

Flaky baked salmon seasoned with lemon and herbs, paired with fluffy couscous and a refreshing cucumber tomato salad, creating a light and quick Mediterranean-inspired meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.65/serving

Dietary

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

Ingredients

4 ounce salmon fillet
3 tablespoon olive oil (extra virgin)
1 tablespoon fresh lemon juice
1 teaspoon dried dill
0.5 teaspoon garlic powder
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (ground)
1 cup quick-cooking couscous
1 cup water or chicken broth (boiling)
0.5 cucumber (diced)
1 cup cherry tomatoes (halved)
2 tablespoon fresh parsley (chopped)
1 teaspoon red wine vinegar

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the 4 salmon fillets on the prepared baking sheet. In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pour the mixture evenly over the salmon fillets.
Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
While salmon bakes, prepare the 1 cup quick-cooking couscous according to package directions using 1 cup boiling water or chicken broth. Fluff with a fork.
In a medium bowl, combine 1/2 diced cucumber, 1 cup halved cherry tomatoes, and 2 tablespoons chopped fresh parsley. Whisk together 1 tablespoon extra virgin olive oil and 1 teaspoon red wine vinegar; pour over the salad and toss to combine.
Serve the baked salmon with couscous and cucumber tomato salad.

Notes

For a little extra freshness, a sprinkle of fresh chopped dill or chives can be added to the salmon after baking. The salad can be made ahead of time.

Nutrition (per serving)

Calories: 405
Protein: 33.1 g
Carbohydrates: 26.2 g
Fat: 19.5 g
Fiber: 3.7 g
Sodium: 410 mg
Saturated Fat: 3.2 g
Sugar: 3 g
Cholesterol: 78 mg