Lemon-Herb Baked Salmon with Couscous

Mediterranean · 30 min · Fish · pescatarian, high-protein

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Ingredients

• 4 (6 oz each) salmon fillets, skin-on
• 2 tbsp olive oil
• 1 lemon, sliced thin
• 3 cloves garlic, minced
• 2 tbsp fresh dill
• 2 tbsp fresh parsley
• 1.5 cups Israeli/pearl couscous
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 3 oz spinach
• 2 oz feta, crumbled
• to taste kosher salt

Method

1. Preheat oven to 400°F. Line a sheet pan with parchment. Pat salmon dry; rub with olive oil, salt, garlic, half the dill + parsley. Top with lemon slices.
2. Roast 12–14 min until salmon flakes at 125°F internal.
3. Meanwhile, toast couscous dry in a saucepan 2 min. Add broth, simmer covered 10 min. Stir in tomatoes + spinach for the last 2 min — they wilt + warm through.
4. Fluff couscous; fold in feta + remaining herbs. Serve salmon on top.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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