Salmon With Lemon Couscous

Salmon with lemon couscous
Craig van der Lende/Photographer’s Choice/Getty Images
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
504 Calories
19g Fat
46g Carbs
36g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 504
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 16%
Cholesterol 76mg 25%
Sodium 394mg 17%
Total Carbohydrate 46g 17%
Dietary Fiber 4g 14%
Protein 36g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fabulous and healthy recipe for Salmon with Lemon Couscous is special enough for company. The recipe is also easy enough for even beginning cooks to make.

When you're broiling salmon, you need to watch it every minute. The fish can go from perfectly cooked to overcooked to burned in a matter of seconds. Fish should be cooked to an internal temperature of 145 F, which is medium, so that means salmon that's pink in the center is okay. You could make this recipe with tuna fillets as well, or any other type of white fish fillet. Red snapper or haddock would also be delicious in this recipe.

Couscous is not a grain, but a tiny pasta commonly made in the Middle East. You don't actually cook it; you rehydrate the little beads in hot liquid. Using chicken broth adds extra flavor to this special recipe. You could also use fish stock if you'd like.

Also, think about using other vegetables in this easy couscous recipe. Some baby peas would be nice, as would steamed asparagus cut into 1" pieces. You could also flavor it with other herbs. Thyme or basil is always nice with fish, especially salmon. Or if you like spicy food, stir some crushed red pepper flakes into the couscous and sprinkle it on the salmon.

Serve it with roasted asparagus, a green salad, and meringues with low-fat yogurt for dessert.


  • 1 lemon
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 1/4 cup green onion (chopped)
  • 1-3/4 cups chicken broth
  • 1-1/4 cups plain couscous
  • 1 pound salmon fillets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon dried dill weed
  • 1 cup grape tomatoes (cut in half)

Steps to Make It

  1. Preheat oven to broil.

  2. Squeeze lemon juice from the lemon and grate 1 teaspoon zest; set aside.

  3. In a heavy skillet, heat olive oil over medium heat. Saute onion until tender, about 4 to 50 minutes.

  4. Stir in green onion, lemon juice, and chicken broth and bring to a boil. Stir in couscous and lemon zest, cover, remove the pan from heat, and let stand for 5 minutes.

  5. Brush the salmon fillets with 1 tablespoon olive oil and place, skin side down, on broiler pan. Sprinkle with salt, pepper, and dill. Broil for 8-10 minutes per inch of thickness, 6" from the heat source. (Or, if using frozen prepared salmon fillets, bake or broil as directed on package.)

  6. Stir the grape tomatoes into the couscous and place on a serving dish. Serve salmon on couscous; sprinkle with thinly sliced green onions, if desired.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.