Mediterranean Salmon & Couscous Salad
Flaky baked salmon served over a vibrant couscous salad with fresh herbs, cherry tomatoes, and a bright lemon vinaigrette.
- Prep: 15 min
- Cook: 5 min
- Total: 20 min
- Servings: 2
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $7.97/serving
Dietary
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Sugar
- High-Protein
Tags
- quick
- healthy
- fresh
Ingredients
- 2 salmon fillets
- 2 tablespoon olive oil (extra virgin)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup quick-cooking couscous
- 0.5 cup water (boiling)
- 0.25 cup fresh mint (chopped)
- 0.25 cup fresh parsley (chopped)
- 0.5 cup cherry tomato (halved)
- 0.25 cup feta cheese (crumbled)
- 2 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C). Season salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drizzle with 1 tablespoon olive oil. Place on a baking sheet and bake for 12-15 minutes, or until cooked through and flaky.
- While salmon bakes, place couscous in a heatproof bowl. Pour 1/2 cup boiling water over it, stir, cover tightly with plastic wrap, and let stand for 5 minutes. Fluff with a fork.
- In a large bowl, combine the fluffed couscous with fresh mint, fresh parsley, and halved cherry tomatoes.
- In a small bowl, whisk together 2 tablespoons lemon juice and 1 tablespoon extra virgin olive oil. Pour dressing over the couscous mixture and toss gently. Stir in crumbled feta cheese.
- Serve the baked salmon fillets over the Mediterranean couscous salad.
Notes
To further speed up, you can pan-sear the salmon instead of baking it. Feel free to add quick-cooking cucumbers for extra crunch, if preferred.
Nutrition (per serving)
- Calories: 540
- Protein: 40.2 g
- Carbohydrates: 48.7 g
- Fat: 20.1 g
- Fiber: 5.9 g
- Sodium: 890 mg
- Saturated Fat: 4.5 g
- Sugar: 3.2 g
- Cholesterol: 100 mg