Salmon Couscous Salad

Light, fresh, and full of Mediterranean-inspired flavors, this Salmon Couscous Salad is a wholesome one-bowl meal that’s perfect for any season. Tender, oven-baked salmon flakes are paired with fluffy couscous, crisp cucumber, juicy cherry tomatoes, tangy feta cheese, and a bright lemon-olive oil dressing for a dish that’s as vibrant as it is delicious. With its quick prep time of just 30 minutes and the option to serve it warm or chilled, this salad makes an ideal weekday dinner or meal prep option. Packed with healthy fats, protein, and fresh herbs, this recipe effortlessly balances flavor and nutrition. Perfect for those seeking easy salmon recipes, healthy couscous salads, or Mediterranean meal ideas!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 pieces (4-6 oz each) salmon fillet
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 piece garlic clove, minced
• 1 teaspoon paprika
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 cup dry couscous
• 1.25 cups boiling water or chicken broth
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 0.25 cup red onion, finely chopped
• 0.5 cup parsley, chopped
• 0.25 cup feta cheese, crumbled
• 2 tablespoons extra lemon juice (for dressing)
• 2 tablespoons extra olive oil (for dressing)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small bowl, mix 2 tablespoons of olive oil, 3 tablespoons of lemon juice, minced garlic, paprika, salt, and black pepper.

Step 3

Brush the salmon fillets with the prepared mixture, ensuring they are evenly coated.

Step 4

Place the salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Step 5

While the salmon is cooking, prepare the couscous. In a medium-sized heatproof bowl, pour 1.25 cups of boiling water or chicken broth over 1 cup of dry couscous. Cover with a tight-fitting lid or plastic wrap and let it sit for 5 minutes.

Step 6

Fluff the couscous with a fork and let it cool slightly.

Step 7

In a large mixing bowl, combine the prepared couscous, diced cucumber, halved cherry tomatoes, chopped red onion, parsley, and crumbled feta cheese.

Step 8

In a small bowl, whisk together 2 tablespoons of extra lemon juice and 2 tablespoons of olive oil. Pour the dressing over the salad and toss to combine.

Step 9

Once the salmon is cooked and slightly cooled, flake it into large chunks and gently fold it into the salad.

Step 10

Serve the Salmon Couscous Salad immediately, or refrigerate for up to 2 hours to enjoy chilled.

Nutrition Facts

Serving size	(1438.1g)

Amount per serving	% Daily Value*
Calories	2286.5

Total Fat 120.9g	0%
Saturated Fat 28.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 236.3mg	0%
Sodium 2712.1mg	0%
Total Carbohydrate 189.1g	0%
Dietary Fiber 18.8g	0%
Total Sugars 13.7g
Protein 110.0g	0%

Vitamin D 1479.6IU	0%
Calcium 704.1mg	0%
Iron 13.3mg	0%
Potassium 3496.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 19.3%

Carbs: 33.1%