Baked Lemon-Herb Salmon with Pearl Couscous

Baked Lemon-Herb Salmon with Pearl Couscous ingredients

• 4 6-oz salmon fillets
• 2 tbsp olive oil
• 1 medium lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1.5 cups pearl (Israeli) couscous
• 3 cups chicken or vegetable broth
• 1 tbsp olive oil
• 0.5 medium red onion, finely diced
• 1 cup cherry tomatoes, halved
• 0.5 medium cucumber, diced
• 2 tbsp fresh mint, chopped
• 2 tbsp lemon juice
• 0.25 tsp salt
• 0.125 tsp black pepper

How to make Baked Lemon-Herb Salmon with Pearl Couscous

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. Pat the salmon fillets dry with paper towels to encourage crispier skin and even seasoning.
2. In a small bowl, combine 2 tablespoons of olive oil, 2 tablespoons of chopped fresh dill, 2 tablespoons of chopped fresh parsley, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly.
3. Place the salmon fillets on the prepared baking sheet. Brush each fillet generously with the herb mixture, ensuring even coverage. Arrange thin slices of one lemon over the top of each salmon fillet.
4. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The cooking time may vary based on the thickness of your fillets.
5. While the salmon bakes, prepare the pearl couscous. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1/2 medium finely diced red onion and sauté for 3-4 minutes until softened and translucent.
6. Add 1.5 cups of pearl couscous to the saucepan and toast for 1-2 minutes, stirring constantly, until slightly golden and fragrant. This step enhances the nutty flavor of the couscous.
7. Pour in 3 cups of chicken or vegetable broth, bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender. Fluff with a fork.
8. Once cooked, transfer the couscous to a large bowl. Stir in 1 cup of halved cherry tomatoes, 1/2 medium diced cucumber, 2 tablespoons of chopped fresh mint, 2 tablespoons of fresh lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
9. Gently toss the couscous salad to combine all ingredients evenly. Taste and adjust seasoning as needed.
10. Serve the baked lemon-herb salmon immediately alongside the vibrant pearl couscous salad for a complete and healthy Mediterranean dinner.

More recipes you might like

Browse related collections