Salmon with Couscous Vegetable Salad

Elevate your weeknight dinners with this vibrant and wholesome *Salmon with Couscous Vegetable Salad*. Featuring tender, pan-seared salmon fillets perfectly seasoned with garlic and zesty lemon, this recipe delivers a burst of fresh flavors in every bite. The warm, fluffy couscous is tossed with a medley of crisp vegetables — juicy cherry tomatoes, crunchy cucumber, sweet red bell pepper, and tangy red onion — then finished with crumbled feta and a light, citrusy vinaigrette. Ready in just 35 minutes, this nutrient-packed dish combines protein-rich salmon with a refreshing salad for a balanced meal that’s as satisfying as it is colorful. Perfect for busy evenings or casual entertaining, this Mediterranean-inspired recipe is sure to impress both your taste buds and your guests!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Salmon fillets (skin-on or skinless)
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Fresh lemon juice
• 1 cup Couscous
• 1 cup Chicken or vegetable broth
• 1 cup Cherry tomatoes (halved)
• 1 medium Cucumber (diced)
• 1 medium Red bell pepper (diced)
• 3 tablespoons Fresh parsley (chopped)
• 0.25 cup Red onion (finely diced)
• 0.5 cup Feta cheese (crumbled)
• 1 tablespoon Red wine vinegar

Directions

Step 1

Preheat a non-stick skillet over medium heat.

Step 2

Pat salmon fillets dry with a paper towel. Rub each fillet with 1 tablespoon of olive oil, sprinkle with salt, ground black pepper, and garlic powder.

Step 3

Place the salmon fillets, skin-side down (if using skin-on), onto the hot skillet. Cook for 4-5 minutes on the first side, then flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and set aside.

Step 4

In a medium saucepan, bring chicken or vegetable broth to a boil. Remove from heat, stir in the couscous, cover with a lid, and let it sit for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool slightly.

Step 5

Add the cherry tomatoes, cucumber, red bell pepper, parsley, red onion, and feta cheese to the couscous. Gently toss to combine.

Step 6

In a small bowl, whisk together 1 tablespoon of olive oil, red wine vinegar, and fresh lemon juice. Drizzle over the couscous salad and toss again until well coated.

Step 7

Serve each salmon fillet alongside a generous portion of the couscous vegetable salad. Enjoy immediately.

Nutrition Facts

Serving size	(1575.9g)

Amount per serving	% Daily Value*
Calories	1881.5

Total Fat 123.8g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 358.8mg	0%
Sodium 5137.7mg	0%
Total Carbohydrate 74.6g	0%
Dietary Fiber 9.9g	0%
Total Sugars 19.5g
Protein 119.1g	0%

Vitamin D 2104IU	0%
Calcium 763.1mg	0%
Iron 6.7mg	0%
Potassium 2882.2mg	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: 59.0%

Protein: 25.2%

Carbs: 15.8%