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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 356.9
  • Total Fat: 10.2 g
  • Cholesterol: 60.4 mg
  • Sodium: 59.2 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 7.2 g
  • Protein: 29.9 g

View full nutritional breakdown of Roasted Salmon with Lemon Couscous and Asparagus calories by ingredient
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Roasted Salmon with Lemon Couscous and Asparagus

Submitted by: CHEF_MEG
Roasted Salmon with Lemon Couscous and Asparagus

Introduction

This salmon dinner is worthy of a restaurant. Only you will know you're doing something great for your heart in every bite! This salmon dinner is worthy of a restaurant. Only you will know you're doing something great for your heart in every bite!
Number of Servings: 4

Ingredients

    Parsley Mint Sauce
    1 shallot, quartered
    1 bunch cilantro, leaves only
    2 tablespoons mint leaves
    1 tablespoon white wine vinegar
    2 teaspoons olive oil
    1 lemon, zested and juiced

    Roasted Salmon
    1 12-ounce salmon fillet
    1/2 teaspoon black pepper

    Lemon couscous
    1 cup whole wheat Israeli couscous
    1 shallot, chopped


    Roasted asparagus
    1 bunch asparagus, woody ends trimmed
    1/2 teaspoon black pepper
    NOTE: When asparagus is not in season, choose green beans.


Tips

450 degrees seems so hot! Thatís the way the salmon and asparagus like it. Preheating the baking sheet cooks up the salmon and asparagus in half the time with an added bonus of no charring.


Directions

Preheat the oven to 450 degrees. Place a cast iron skillet and a metal sheet pan in the oven to preheat.

Prepare the sauce, using a small food processor. Pulse the shallot a few times, then add the herbs and lemon juice. (The zest will be used in the couscous.) Pulse three times, then add the oil and 1-2 tablespoons of water if needed. Puree until smooth.

Bring 1 1/2 cups of water to a boil in a small saucepan. Add the shallot, couscous and lemon zest. Cover and reduce heat to low, and let simmer for 8-10 minutes.

Spray the flesh side of salmon with nonstick cooking spray. Carefully remove the cast iron skillet from the oven. Immediately place the salmon into the skillet, skin side down. Do not move the salmon. Sprinkle the salmon with cracked pepper and place in the oven for 10 minutes. As soon as the salmon is in the oven, remove the sheet pan, place the asparagus on the hot pan. Roast the asparagus for 6-7 minutes, until just tender.



Serving Size:†makes 4 servings, 2 tablespoons sauce, 3 ounces salmon, 1/4 cup couscous, and 6 stalks asparagus per serving






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Member Ratings For This Recipe


  • Very Good
    9 of 10 people found this review helpful
    For those of you who like to pick the recipes apart and criticize...seriously (?). The picture shows the salmon on top of the couscous with beans on the side (in case asparagus are not in season..any sauce is for on top of the salmon. This was a very good dinner and I will make it again. - 3/27/12

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  • 6 of 6 people found this review helpful
    The Sauce is called Parsley Mint Sauce, but the the ingredients list cilantro instead of parsley. Is the mistake in the title or the ingredient list? (though I imagine it would be tasty either way). - 2/8/12

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  • Incredible!
    6 of 9 people found this review helpful
    Mom always said if you have nothing nice to say... The only thing I see different is the green beans *shrug* Couscous(check) Salmon(check)...and it looks incredible & so healthy!
    Oh & she did say USE GREEN BEANS IF asparugus is out of season?? MY pic looks exactly as recipe states. *another shrug* - 2/8/12

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  • Incredible!
    5 of 7 people found this review helpful
    I can not believe how picky some people can be. This recipe is really delicious. I made mine with green beans and it looks just like the pic above. Salmon on top of the coucous. Thanks. - 3/12/12

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  • 3 of 3 people found this review helpful
    Excellent. Prefer parsley - 5/6/12

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  • O.K.
    3 of 13 people found this review helpful
    Asparagus may like 450 degrees but beans do not. It would be lovely if the ingredients and pictures matched the recipes for a change. On another note, I tried this awhile back and it was a bit on the dry side. I guess salmon does not agree with me. - 2/8/12

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  • 3 of 25 people found this review helpful
    Once again the picture is nothing like the ingredients - 2/8/12

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  • Very Good
    2 of 2 people found this review helpful
    awesome recipe...to bad people can not figure out the "idea" is perfect and we change what we want. Inspirational dishes are a base and we choose what we decide to eat. Sorry there are so many unskilled eaters out there...haha that is an oxymoron for sure being here on SP LOL - 10/6/12

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  • Incredible!
    2 of 2 people found this review helpful
    I just prepared the salmon and couscous and used parsley instead of cilantro - it was delicious! I cheated and used Trader Joe's frozen roasted asparagus. - 8/14/12

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  • Very Good
    2 of 2 people found this review helpful
    I'm sure Chef Meg makes substitutions all the time! Just have someone proof read and add a few either/ors to the recipe. I liked the couscous! Usually bland, but the lemon zest and shallot (I used fresh chives) made it delicious.Also, I use the George Foreman grill! - 7/7/12

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  • Incredible!
    2 of 2 people found this review helpful
    Maye you found the Salmon dry because you bought old Salmon. If there are cracks in the flesh, it is too old. - 6/26/12

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  • 2 of 2 people found this review helpful
    I'll try this with some fresh parsley from my garden instead of cilatro. - 5/1/12

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  • Incredible!
    2 of 2 people found this review helpful
    I eat fish but I have no imagination to cook it with other things. This recipe fits the bill. thanks! Chris - 2/28/12

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  • 2 of 8 people found this review helpful
    Well, I agree with many here. In addition to the other comments, the fish is on ba bed of something in the pic and the instructions never mention what to do with the sauce. Baked with it or poured over? - 2/9/12

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  • Incredible!
    2 of 2 people found this review helpful
    nutritious and delicious - 2/8/12

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  • 1 of 1 people found this review helpful
    I have never been much for salmon but this is incredible. Served with roasted vegetables and baked pierogies, wonderful and filling. - 8/23/12

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  • Incredible!
    1 of 1 people found this review helpful
    Loved how quick and easy this was yet delicious also. - 6/13/12

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  • 1 of 2 people found this review helpful
    Gonna try cooking salmon in the pre-heated cast iron skillet in the oven--sounds like a great way to cut the oven time a bit (which makes it less dry, too). I usually don't care if my salmon is pretty, so I usually cook it in a tin foil "bag" in the oven to keep it super moist. - 5/7/12

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  • 1 of 1 people found this review helpful
    After reading the entire recipe, it seems the sauce is served with the salmon after the salmon is baked. That makes sense. - 5/1/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was delicious. However, I have to admit to changing the Salmon portion -up, and I didn't have the couscous. I substituted brown and wild rice instead. - 3/12/12

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  • This was very good!! It tasted very fresh. I used the cilantro and the sauce came out very good. It made a lot of sauce which I may use for chicken later this week. I also added a drizzle of olive oil and salt and pepper to the asparagus. I also used regular couscous and it came out great! - 8/27/13

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  • Big hit with my adult sons. The parsley mint sauce is amazing. I'm trying to think of other things to pair it with. - 8/16/13

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  • sounds like a great recipe, will have to try it - 4/18/13

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  • I think this will be delicious - 4/18/13

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  • This sounds interesting. I've never tried salmon with cilantro and mint, either alone or together. I am definitely going to try this--probably tomorrow. - 1/15/13

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