Lemon-Herb Baked Salmon with Couscous
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 30 min · Fish · high-protein
558 cal
42g protein
48g carbs
22g fat
per serving · estimated
Ingredients
- 4 (6 oz each) salmon fillets, skin-on
- 1 tbsp olive oil
- 1 lemon, sliced thin
- 2 cloves garlic, minced
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 3/4 cup Israeli/pearl couscous
- 1 cup chicken broth
- 1/2 cup cherry tomatoes, halved
- 1 1/2 oz spinach
- 1 oz feta, crumbled
- to taste kosher salt
Method (tap to check — screen stays awake)
- 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.
- Roast 12–14 min until salmon flakes at 125°F internal.
- 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.
- Fluff couscous; fold in feta + remaining herbs. Serve salmon on top.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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