Dinner · Fish
Salmon with Lemon Dill Couscous
Salmon baked with lemon and garlic, served on couscous loaded with fresh dill, lemon and peas.
⏱ 25 min (10 min prep, 15 min cooking)
🍽 Serves 4 · 1 fillet with 3/4 cup couscous
quickleftovers
ContainsMilk, Fish, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Salmon
- 4 fillet Salmon fillets, about 6 ounces each
- 1 tbsp Olive oil
- 1 clove Garlic, grated
- ½ tsp Table salt
- ¼ tsp Ground black pepper
- 1 Lemon, half sliced, half juiced
Couscous
- 1¼ cup Couscous
- 1½ cup Chicken broth, low-sodium
- 1 cup Frozen peas
- 1 tbsp Butter, salted
- ⅔ cup Fresh dill, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: rimmed baking sheet, parchment paper, medium saucepan with lid, instant-read thermometer.
- Heat the oven to 400°F and line a baking sheet with parchment. Set the salmon on it, brush with the oil and garlic, season with salt and pepper and top with lemon slices.
- Bake 12 to 15 minutes, until the salmon flakes easily and reaches 145°F in the thickest part.
- Meanwhile, bring the broth, peas and butter to a boil. Stir in the couscous, cover, take off the heat and let stand 5 minutes. Fluff and stir in the dill and lemon juice.
- Serve the salmon over the couscous.
🌡 Safe temperaturesFish 145°F. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadMake the couscous up to 3 days ahead. Bake the salmon fresh.
↺ LeftoversFlake cold salmon into the couscous for a lunch salad. Eat within 3 days.
🧒 With kidsKids who are new to fish often like salmon with a squeeze of lemon and a little butter.
Dairy-free swapUse olive oil instead of butter.
Gluten-free swapUse quinoa instead of couscous and check the broth.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.