Description
A vibrant and healthy Salmon and Couscous Bowl featuring perfectly seared salmon fillets served over fluffy couscous, complemented by fresh cucumber, cherry tomatoes, and red onion, all tossed in a zesty lemon Dijon dressing. This quick and easy meal comes together in just 30 minutes, making it perfect for a nutritious weeknight dinner.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 4 oz each)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp smoked paprika (optional)
- 1 tsp garlic powder
Couscous
- 1 cup couscous (whole wheat or regular)
- 1 1/4 cups water or vegetable broth
- 1 tbsp olive oil
- Salt, to taste
Salad
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp honey (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Couscous: In a medium saucepan, bring 1 1/4 cups of water or vegetable broth to a boil. Add 1 tbsp of olive oil and salt to taste. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes or until the liquid is absorbed. Fluff the couscous with a fork to separate the grains.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Drizzle with 1 tbsp olive oil and season both sides with salt, pepper, garlic powder, and smoked paprika if using. This seasoning blend adds a subtle smoky flavor and enhances the taste of the salmon.
- Cook the Salmon: Heat a non-stick skillet or grill pan over medium-high heat. Place the salmon fillets skin-side down if applicable. Cook for about 4-5 minutes per side, depending on thickness, until the salmon is opaque and flakes easily with a fork.
- Prepare the Salad and Dressing: In a mixing bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped parsley. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp freshly squeezed lemon juice, honey if using, and salt and pepper to taste.
- Toss the Salad: Pour the dressing over the salad mixture and toss gently to combine, ensuring all the vegetables are coated evenly with the lemon Dijon dressing.
- Assemble the Bowl: Divide the couscous evenly among 4 bowls. Top each with a cooked salmon fillet, then spoon the dressed salad over or alongside the salmon. Serve immediately for a fresh and flavorful meal.
Notes
- You can substitute the salmon with any firm fish or even chicken if preferred.
- For a spicy kick, add a pinch of cayenne pepper to the salmon seasoning.
- Serve with a wedge of lemon for extra freshness.
- Leftover couscous can be stored in the fridge for up to 3 days and enjoyed cold or reheated.
- The honey in the dressing is optional and can be omitted to keep it sugar-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
