Description
This Salmon and Couscous Bowl is a vibrant, nutritious meal that features perfectly seared salmon fillets atop fluffy couscous, accompanied by fresh cucumber, cherry tomatoes, and a tangy Dijon lemon dressing. It’s a quick and balanced dish ideal for a wholesome weeknight dinner, combining protein-rich fish with fiber-packed couscous and refreshing vegetables.
Ingredients
Scale
Salmon
- 4 salmon fillets (about 4 oz each)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp smoked paprika (optional)
- 1 tsp garlic powder
Couscous
- 1 cup couscous (whole wheat or regular)
- 1 1/4 cups water or vegetable broth
- 1 tbsp olive oil
- Salt, to taste
Vegetables
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp honey (optional)
- Salt and pepper, to taste
Instructions
- Prepare the couscous: In a medium saucepan, bring 1 1/4 cups of water or vegetable broth to a boil. Add 1 tbsp olive oil and a pinch of salt. Remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes until all liquid is absorbed. Fluff with a fork and set aside.
- Season the salmon: Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil and season generously with salt, pepper, smoked paprika (if using), and garlic powder on all sides.
- Cook the salmon: Heat a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down (if they have skin) and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let rest for a few minutes.
- Prepare the vegetables: In a large bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley.
- Make the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, freshly squeezed lemon juice, honey (if using), and salt and pepper to taste until smooth and emulsified.
- Assemble the bowl: Divide the couscous among four bowls. Top each with the cooked salmon fillet and spoon the vegetable mixture around or over the couscous. Drizzle the dressing evenly over each bowl.
- Serve: Garnish with additional parsley if desired and serve immediately while the salmon is warm.
Notes
- You can substitute couscous with quinoa or bulgur wheat for variation.
- For a spicier kick, add a pinch of cayenne pepper to the salmon seasoning.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.
- Whole wheat couscous adds extra fiber and nutrients compared to regular couscous.
- Honey in the dressing is optional; omit for a completely savory dressing.
