Description
This Salmon and Couscous Bowl is a nutritious and flavorful meal perfect for a quick weeknight dinner. Tender, pan-seared salmon fillets seasoned with smoked paprika and garlic powder are served over fluffy couscous, accompanied by fresh cucumber, cherry tomatoes, red onion, and parsley. A tangy lemon-Dijon dressing ties all the flavors together for a wholesome, balanced dish.
Ingredients
Scale
For the 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
For the Couscous:
- 1 cup couscous (whole wheat or regular)
- 1 1/4 cups water or vegetable broth
- 1 tbsp olive oil
- Salt, to taste
For the Vegetables:
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
For the 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 Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, smoked paprika, and garlic powder. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down and cook for about 4-5 minutes per side until cooked through and golden brown. Remove from the skillet and set aside.
- Cook the Couscous: In a medium saucepan, bring the 1 1/4 cups of water or vegetable broth to a boil. Add 1 tablespoon of olive oil and a pinch of salt. Remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff the couscous with a fork before serving.
- Prepare the Vegetables: While the couscous is resting, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and chop the fresh parsley. Combine them in a bowl.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons of olive oil, Dijon mustard, lemon juice, honey (if using), and salt and pepper to taste until emulsified.
- Assemble the Bowl: Divide the couscous evenly among four bowls. Top each bowl with a salmon fillet, then add the mixed vegetables. Drizzle with the lemon-Dijon dressing and garnish with extra parsley if desired. Serve immediately.
Notes
- Smoked paprika is optional but adds a nice smoky depth to the salmon.
- You can substitute vegetable broth with chicken broth or water for cooking couscous.
- Honey in the dressing can be omitted for a dairy-free or vegan version without altering taste much.
- If preferred, cook salmon in the oven at 400°F (200°C) for about 12-15 minutes.
