If you’re searching for a one-bowl wonder that’s both nourishing and packed with sunny Mediterranean flavor, the Salmon and Couscous Bowl Recipe is destined to become your new weeknight staple. Imagine perfectly baked salmon nestled atop fluffy couscous, finished with a vibrant medley of fresh veggies, tangy feta, and a squeeze of lemon. It’s colorful, wholesome, and comes together in under half an hour! Whether you’re serving friends or craving a quick solo dinner, this bowl delivers on taste, texture, and that “wow” factor we all love.
Ingredients You’ll Need
What makes the Salmon and Couscous Bowl Recipe so inviting is its simplicity. Each ingredient is chosen not just for flavor, but for the way it adds color, crunch, or creaminess to every bite. Here’s what you’ll need to bring this bowl to life:
- Salmon fillet: Choose fresh, skinless salmon for tender, flaky results and rich omega-3 goodness.
- Couscous: This quick-cooking grain is the perfect base, soaking up all the flavors and offering a light, fluffy texture.
- Low-sodium chicken broth or water: Cooking your couscous in broth enhances its flavor and keeps it moist.
- Olive oil: Adds richness and helps create a golden crust on the salmon.
- Smoked paprika: Gives the fish a subtle smokiness and gorgeous color.
- Garlic powder: An easy way to infuse savory depth without chopping fresh garlic.
- Salt and black pepper: Essential for seasoning every layer of the bowl just right.
- Cherry tomatoes: Sweet, juicy, and bursting with freshness—they brighten up every bite.
- Cucumber: Adds a cooling crunch that’s perfect alongside the warm salmon.
- Red onion: Just a little, finely sliced, for a punch of sharp flavor and color.
- Feta cheese: Crumbled on top, it brings a creamy, tangy finish.
- Fresh parsley: Adds a pop of green and a burst of herbaceous flavor.
- Lemon juice: A squeeze wakes up all the ingredients and ties everything together.
- Greek yogurt (optional): For a cool, creamy dollop that’s especially nice if you like a little extra richness.
How to Make Salmon and Couscous Bowl Recipe
Step 1: Prep and Season the Salmon
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup. Pat your salmon fillets dry with paper towels—this helps them roast beautifully. Drizzle with olive oil, then sprinkle on the smoked paprika, garlic powder, salt, and black pepper. Gently rub the seasonings in so every bite is flavorful.
Step 2: Bake the Salmon
Arrange the seasoned salmon portions on your prepared baking sheet. Slide them into the oven and bake for 12 to 15 minutes. You’ll know they’re ready when they flake easily with a fork and have a lovely, slightly golden surface. This hands-off cooking time gives you the perfect window to prepare everything else!
Step 3: Make the Couscous
While the salmon bakes, bring the chicken broth (or water) to a boil in a small saucepan. Once boiling, remove the pan from the heat, stir in your dry couscous, cover, and let it stand for 5 minutes. When time’s up, fluff the couscous gently with a fork to separate the grains. This creates a light, airy base for your bowl.
Step 4: Mix the Veggie Topping
In a small bowl, toss together the halved cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and fresh lemon juice. Season lightly with salt and pepper. This mixture is bright, juicy, and adds the perfect contrast to the savory salmon.
Step 5: Assemble Your Bowls
Now for the fun part! Divide the fluffy couscous evenly among four bowls. Top each with a portion of baked salmon, then spoon over the tomato-cucumber mixture. Sprinkle with crumbled feta cheese. For a creamy finish, add a dollop of Greek yogurt if you like. Serve your Salmon and Couscous Bowl Recipe warm or at room temperature and enjoy every fresh, satisfying bite.
How to Serve Salmon and Couscous Bowl Recipe
Garnishes
A finishing flourish can take your Salmon and Couscous Bowl Recipe from great to unforgettable. Sprinkle extra chopped parsley for a pop of color, add a few lemon wedges for squeezing at the table, or top with toasted pine nuts for crunch. If you’re feeling indulgent, an extra drizzle of good olive oil or a dash of smoked paprika makes a beautiful statement.
Side Dishes
These bowls are hearty enough to shine solo, but if you want to round out your meal, try serving with warm pita bread, a simple green salad, or roasted vegetables. A chilled glass of crisp white wine or sparkling water with lemon makes a wonderful pairing too.
Creative Ways to Present
For a party or meal prep, consider layering all the ingredients in a wide platter for a stunning, shareable presentation. Or, use mason jars for portable lunches—just layer couscous, veggies, feta, and salmon, then top with yogurt right before eating. The Salmon and Couscous Bowl Recipe is endlessly versatile, so have fun with your plating!
Make Ahead and Storage
Storing Leftovers
Leftover Salmon and Couscous Bowl Recipe components can be stored separately in airtight containers in the refrigerator for up to 2 days. Keeping everything apart helps maintain the best texture and freshness for each piece when you’re ready to enjoy them again.
Freezing
While the salmon itself freezes well, couscous and fresh veggies tend to lose their best qualities after freezing. If you want to freeze, store just the cooked salmon in a freezer-safe container for up to 2 months. Defrost overnight in the fridge before reheating and assembling fresh bowls.
Reheating
To gently reheat salmon, place it in a low oven (about 300°F) for a few minutes until warmed through, or microwave it on low power. Couscous can be warmed in the microwave with a splash of broth to keep it moist. Add the fresh toppings and feta just before serving for the best texture and flavor.
FAQs
Can I use a different grain instead of couscous?
Absolutely! Quinoa, brown rice, or even farro make wonderful alternatives. If you’re gluten-free, quinoa is especially ideal—it’s light, fluffy, and pairs beautifully with the other ingredients in the Salmon and Couscous Bowl Recipe.
What’s the best way to tell if the salmon is cooked?
The salmon is done when it flakes easily with a fork and is opaque all the way through. You can also use a food thermometer; it should reach 145°F in the thickest part. Avoid overcooking for the juiciest, most tender results.
Can I grill the salmon instead of baking?
Yes! Grilling adds a lovely smoky flavor and crispy edges to the fish. Just brush the fillets with oil and season as usual, then grill over medium heat for about 4–5 minutes per side, depending on thickness. It’s a fantastic twist on the classic Salmon and Couscous Bowl Recipe!
Is this recipe good for meal prep?
It’s a fantastic meal prep option. Simply cook the salmon and couscous ahead of time, store them separately, and add the fresh toppings and feta when you’re ready to eat. This keeps everything tasting fresh and delicious for days.
What other toppings can I add?
Get creative! Try sliced avocado, olives, roasted red peppers, or a sprinkle of dukkah for extra crunch. The Salmon and Couscous Bowl Recipe is endlessly customizable, so mix in your favorites to make it your own.
Final Thoughts
I can’t wait for you to dig into this Salmon and Couscous Bowl Recipe! It’s bright, flavorful, and just the right balance of satisfying and light. Give it a try—you’ll be amazed how easily you can bring a little Mediterranean magic to your dinner table, any night of the week.
Print
Salmon and Couscous Bowl Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Salmon and Couscous Bowl is a nutritious and flavorful Mediterranean-inspired meal featuring tender baked salmon, fluffy couscous, and a fresh tomato-cucumber salad topped with feta cheese and a hint of lemon. Perfect for a healthy dinner that’s easy to prepare, this recipe balances protein, grains, and fresh vegetables in a vibrant and satisfying bowl.
Ingredients
Salmon
- 1 pound skinless salmon fillet, cut into 4 portions
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Couscous
- 1 cup dry couscous
- 1 1/4 cups low-sodium chicken broth or water
Salad and Garnish
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely sliced
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
- 1/4 cup crumbled feta cheese
- 1 tablespoon plain Greek yogurt (optional, for garnish)
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat the salmon fillets dry with a paper towel, then brush them with olive oil. Season evenly with smoked paprika, garlic powder, salt, and black pepper to taste.
- Bake the Salmon: Place the seasoned salmon on the prepared baking sheet and bake in the preheated oven for 12 to 15 minutes or until the fish flakes easily with a fork, indicating it is fully cooked and tender.
- Cook the Couscous: While the salmon is baking, bring the low-sodium chicken broth or water to a boil in a small saucepan. Remove from heat, stir in the couscous, cover the pot, and let it sit for 5 minutes. Afterward, fluff the couscous with a fork to separate the grains and set aside.
- Prepare the Salad: In a small bowl, combine the halved cherry tomatoes, diced cucumber, finely sliced red onion, chopped parsley, and freshly squeezed lemon juice. Lightly season the mixture with salt and black pepper to enhance the flavors.
- Assemble the Bowl: Divide the fluffy couscous into four serving bowls. Top each bowl with a portion of baked salmon, a generous scoop of the tomato-cucumber salad, and sprinkle crumbled feta cheese over the top. If desired, add a spoonful of plain Greek yogurt as a creamy garnish.
- Serve: Serve the salmon and couscous bowls warm or at room temperature for a delightful and wholesome meal.
Notes
- For an extra smoky flavor, grill the salmon instead of baking.
- Substitute quinoa for couscous to make the recipe gluten-free.
- Use vegetable broth instead of chicken broth to make the dish suitable for pescatarians preferring no meat-based broth.
- Adjust seasoning to taste, especially the salt, as feta cheese and broth contribute to sodium content.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg
