Lemon Herb Salmon with Couscous

Lemon Herb Salmon with Couscous

Flaky baked salmon seasoned with lemon and herbs, served alongside quick-cooking couscous and sautéed zucchini for a light yet satisfying Mediterranean-inspired dinner.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare salmon: Pat salmon fillets dry. Place on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried dill. Top each fillet with thin lemon slices.
  3. Bake salmon: Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
  4. Cook couscous: While salmon bakes, combine 1 cup whole wheat couscous with 1 1/4 cups hot water and a pinch of salt in a medium bowl. Cover and let sit for 5 minutes until water is absorbed. Fluff with a fork.
  5. Sauté zucchini: In a separate small skillet, heat a splash of olive oil over medium heat. Add diced zucchini and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Season with a pinch of salt.
  6. Serve: Serve baked salmon immediately with the lemon slices, accompanied by couscous and sautéed zucchini.

Notes

You can add other vegetables like cherry tomatoes or bell peppers to the zucchini sauté for more variety. This dish is excellent for meal prepping and enjoying for lunch the next day.

Nutrition (per serving)