Mediterranean Salmon with Couscous
Now 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
1
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MSZyZW5kZXJDbGlwU2l6ZT0x.jpg)
2
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MiZyZW5kZXJDbGlwU2l6ZT0x.jpg)
Portion all ingredients.
3
Set oven to 350°F
4
![the fillet if there are any. Remove the skin by sliding a sharp knife between the skin and the flesh of the salmon.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NCZyZW5kZXJDbGlwU2l6ZT0z.jpg)
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.
5
![pan with sides, and add a splash of water to keep it moist. Bake for 15 minutes.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9NyZyZW5kZXJDbGlwU2l6ZT0y.jpg)
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.
6
![il.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9OSZyZW5kZXJDbGlwU2l6ZT0z.jpg)
Follow package instructions. Boil water and add couscous, salt, and olive oil.
7
![t for 5 minutes.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTImcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
Stir to combine. Remove from the heat and add the lid to the pot and let sit for 5 minutes.
8
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTMmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Chop the parsley for the salmon topping. Dice the tomato as well.
9
![olives.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTYmcmVuZGVyQ2xpcFNpemU9Mg==.jpg)
Add the diced tomatoes, feta, and balsamic to the tapenade or chopped mixed olives.
10
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MTgmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Add the chopped parsley and use a spoon to mix the tapenade topping.
11
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjEmcmVuZGVyQ2xpcFNpemU9MQ==.jpg)
After the 15 minute timer, remove the salmon from the oven.
12
![plates.](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjImcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
Remove the lid on the couscous and fluff with a spoon or fork. Portion onto plates.
13
![](https://craftlog.global.ssl.fastly.net/m/ve/b64-8821272-1631119408022-b3B0aW1pemVGb3I9ZGVza3RvcGhoZCZsYW5ndWFnZVRhZz1lbi1VUyZyZW5kZXJDbGlwU3RhcnQ9MjUmcmVuZGVyQ2xpcFNpemU9Mw==.jpg)
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