Description
A delicious and wholesome dish featuring tender oven-baked salmon fillets paired with flavorful herbed pearl couscous. This meal offers a perfect balance of protein, fresh herbs, and zesty lemon, ideal for a healthy weeknight dinner or special occasion.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano or thyme
- 1 lemon, sliced into wedges
For the Herbed Pearl Couscous:
- 1 cup pearl couscous
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Instructions
- Preheat & Prepare the Salmon: Preheat the oven to 375°F (190°C). This ensures the salmon cooks evenly and achieves a tender texture.
- Season the Salmon: Rub the salmon fillets with olive oil, then generously season them with salt, pepper, and dried oregano or thyme to infuse wonderful flavors.
- Bake the Salmon: Place the seasoned salmon fillets on a baking sheet and bake for 15-20 minutes, or until the fish flakes easily with a fork. Alternatively, pan-sear in a skillet over medium-high heat for 4-5 minutes per side for a crispy exterior.
- Serve with Lemon: Squeeze fresh lemon juice over the baked salmon and serve with lemon wedges to add a bright, zesty contrast.
- Cook the Couscous Base: In a medium saucepan, heat olive oil over medium heat. Sauté finely chopped onion for 3-4 minutes until softened, then add minced garlic and cook for another 30 seconds to release its aroma.
- Toast and Simmer Couscous: Stir in pearl couscous and cook for 1-2 minutes until lightly toasted. Pour in vegetable or chicken broth along with dried basil and oregano, then bring to a boil.
- Cook the Couscous: Reduce heat to low, cover the saucepan, and simmer for 8-10 minutes until the couscous is tender and the liquid is fully absorbed.
- Finish the Couscous: Remove from heat and stir in chopped fresh parsley, fresh lemon juice, and salt and pepper to taste, enhancing the freshness and flavor.
- Plate and Serve: Spoon the herbed pearl couscous onto plates and top each with a perfectly cooked salmon fillet. Garnish with extra parsley or lemon wedges as desired, and serve immediately while hot.
Notes
- You can substitute dried herbs with fresh herbs if available; adjust quantities accordingly for stronger flavors.
- For a gluten-free option, use gluten-free pearl couscous or substitute with quinoa.
- If you prefer a more citrusy flavor, add some lemon zest to both the salmon seasoning and couscous finishing touch.
- Pan-searing the salmon before baking can add a crispy skin texture.
- Leftover couscous can be stored in the refrigerator for up to 3 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with couscous (approx. 1 plate)
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: Salmon recipe, Herbed couscous, Pearl couscous, Healthy dinner, Mediterranean salmon, Easy salmon meal, Lemon salmon, Omega-3 fish dish
