Mediterranean Salmon with Couscous
4 portions
25mNow one of my new favorite ways to eat salmon, this tapenade topping turns couscous and salmon into a plated meal full of flavor.
What you will need
1 lb Salmon Fillet
10 oz Couscous
1/3 cup Olive Tapenade
1 Tomato
1/2 cup feta crumbles
2 Tbsp Parsley
1 Tbsp Olive Oil
1 tsp of Balsamic Vinegar
1 tsp Salt
1/8 tsp Black Pepper
(Nutritional facts 572 calories, 48.56 g fat, 28.14 g carbohydrates, 5.79 g protein, 231 mg cholesterol, 380 mg sodium)How to cook
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Portion all ingredients.
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Set oven to 350°F
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Use needle nose pliers, tweezers, or your fingers to pull out the bones in the fillet if there are any. Remove the skin by sliding a sharp knife between the skin and the flesh of the salmon.
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Season the salmon with the pepper and 1/4 tsp of salt. Add the salmon to a pan with sides, and add a splash of water to keep it moist. Bake for 15 minutes.
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Follow package instructions. Boil water and add couscous, salt, and olive oil.
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Stir to combine. Remove from the heat and add the lid to the pot and let sit for 5 minutes.
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Chop the parsley for the salmon topping. Dice the tomato as well.
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Add the diced tomatoes, feta, and balsamic to the tapenade or chopped mixed olives.
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Add the chopped parsley and use a spoon to mix the tapenade topping.
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After the 15 minute timer, remove the salmon from the oven.
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Remove the lid on the couscous and fluff with a spoon or fork. Portion onto plates.
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