Baked Salmon & Couscous Recipe
Delicately oven-roasted salmon served with fluffy couscous - light, healthy and noble
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Ingredients
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Salmon
Couscous
Finishing / Optional
Method
Salmon
- 1
Preheat and prepare salmon
Preheat the oven to 200°C (400°F). Pat the salmon fillets dry with paper towels and place them skin-side down on a rimmed baking sheet lined with parchment or a lightly oiled baking tray.
- 2
Make lemon-garlic dressing
In a small bowl combine 2 tbs olive oil, juice and zest of 1 lemon, minced garlic, chopped dill, 1 tsp salt and 1 tsp black pepper. Whisk until combined.
- 3
- 4
Roast salmon
Place the tray in the preheated oven and roast for 10-14 minutes depending on thickness (typically 10 minutes for 1-inch thick fillets, up to 14 minutes for thicker pieces) until the salmon is opaque and flakes easily with a fork. Internal temperature should reach 60°C (140°F) for medium doneness. Remove from oven and let rest 3 minutes.
Couscous
- 5
Heat stock
While the oven preheats (or immediately after seasoning the salmon), bring 1.5 cups of stock to a simmer in a small saucepan. Stir in 1 tsp salt and 1 tbs olive oil or butter.
- 6
Add couscous
Remove the pan from heat, pour in 1.5 cups couscous, stir once to combine, cover tightly and let sit undisturbed for 5 minutes so the couscous absorbs the liquid.
- 7
Fluff and finish
After 5 minutes, remove the lid and fluff couscous with a fork to separate the grains. Stir in 1 tsp lemon zest, chopped parsley, and sliced scallions. Adjust seasoning to taste with a pinch more salt or a drizzle of olive oil.
Finishing / Serve
- 8
Divide the couscous among 4 plates or shallow bowls. Place one salmon fillet on each bed of couscous. Garnish with extra dill or parsley, a lemon wedge on the side and a light drizzle (1 tsp) of olive oil over the salmon. Serve immediately.
- 9
Leftovers: Store salmon and couscous separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid drying the salmon.