Salmon With Lemon Couscous

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 07/11/21
Salmon with lemon couscous
Craig van der Lende/Photographer’s Choice/Getty Images
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
483 Calories
19g Fat
52g Carbs
33g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 483
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 17%
Cholesterol 74mg 25%
Sodium 644mg 28%
Total Carbohydrate 52g 19%
Dietary Fiber 8g 29%
Total Sugars 11g
Protein 33g
Vitamin C 119mg 595%
Calcium 99mg 8%
Iron 2mg 13%
Potassium 994mg 21%
*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 delicious and healthy recipe for salmon with lemon couscous is special enough for company, but simple enough to make on a weeknight. Salmon fillets are seasoned with dill and then broiled and placed on top of a lemony couscous studded with grape tomatoes. The couscous, which is actually pasta and not a grain, is cooked in chicken broth for added flavor. The dish is fresh, colorful, and nutritious. Round it out with roasted asparagus or a green salad, and enjoy the meal with a glass of chilled pinot grigio.

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Ingredients

  • 1 lemon, washed

  • 2 tablespoons olive oil, divided

  • 1 medium onion, chopped

  • 1/4 cup chopped green onion

  • 1 3/4 cups chicken broth

  • 1 1/4 cups plain couscous

  • 1 pound salmon fillets

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 teaspoon dried dill

  • 1 cup grape tomatoes, halved

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to broil.

  3. Grate 1 teaspoon zest from lemon and squeeze juice into a bowl; set aside.

  4. In a heavy skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and sauté until tender, 4 to 5 minutes.

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

  6. Brush salmon fillets with remaining olive oil and place, skin side down, on a broiler pan. Sprinkle with salt, pepper, and dill. Broil for 8 to 10 minutes per inch of thickness. The salmon is done when flesh flakes easily.

  7. Fluff couscous with a fork and then stir in grape tomatoes.

  8. Place on a serving dish and top with salmon.

Salmon Broiling Tip

When you're broiling salmon, you need to watch it very closely. 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, meaning salmon that's pink in the center is okay.

Recipe Variations

  • You could make this recipe with tuna fillets as well, or any type of white fish fillet such as red snapper or haddock. Be sure to adjust the cooking time based on the thickness of the fillets.
  • Feel free to add other vegetables to the couscous. Some baby peas would be nice, as would steamed asparagus cut into 1-inch pieces.
  • Swap out the dill or add other herbs if you like. Thyme or basil is always nice with fish, especially salmon.
  • If you like spicy food, stir some crushed red pepper flakes into the couscous and sprinkle on the salmon as well.

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.