Mediterranean Salmon Couscous

If you would have asked me 2 years ago whether or not I liked salmon, I would have said no, it’s “too fishy” – which makes no sense coming from someone who could eat sushi every day of her life.

Recently though, I’ve started to really enjoy incorporating salmon into my meals. I know that salmon is a really healthy choice packed with vitamins, nutrients, and protein, so I’m happy I’ve finally come around to it!

A recent salmon dish Matthew & I absolutely loved every bite of was this Mediterranean Salmon Couscous – inspired by Dishing Out Health.

Here’s what we used to make a delicious 4 servings:

  • 1 cup pearl couscous
  • 4 salmon fillets
  • 1 cup cherry tomatoes (halved)
  • 1/2 sweet onion (chopped)
  • A handful of spinach
  • Burrata
  • Splash of lemon juice
  • Spices: Dash of saltless lemon pepper & original seasoning, dried dill seasoning, rosemary, garlic
  • Optional: vegetable broth, tomato pesto

& here’s how we made it:

  1. Prepare pan on stovetop by splashing some olive oil onto it
  2. Season salmon w/ above spices, then cook salmon on the pan on medium heat (a couple minutes on each side)
  3. Remove salmon from pan once cooked and add halved cherry tomatoes and chopped onions to leftover olive oil in pan
  4. Sear on high heat until caramelized
  5. Throw in garlic and lemon, then toss in couscous to brown it
  6. Following the instructions on the couscous packet, add water & pour on top of the couscous to begin steaming – if you want to stray slightly away from the instructions (for more flavor, I promise), mix together low-sodium vegetable broth with tomato pesto and pour the mixture on top of the couscous (instead of just water)
  7. Steam couscous w/ mix until cooked (about 10 mins w/ cover)
  8. Then, mix in spinach
  9. Serve w/ salmon & top w/ burrata

I may have gone a bit overboard on the burrata, but what can I say, YOLO.

Give it a try & let me know what you think!


One Comment Add yours

  1. This looks really delicious.


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