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
Scale
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
