Roasted Salmon with Lemon Couscous and Asparagus
(48)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Parsley Mint Sauce1 shallot, quartered1 bunch parsley, leaves only2 tablespoons mint leaves1 tablespoon white wine vinegar2 teaspoons olive oil1 lemon, zested and juicedRoasted Salmon1 12-ounce salmon fillet 1/2 teaspoon black pepperLemon couscous 1 cup whole wheat Israeli couscous1 shallot, choppedRoasted asparagus1 bunch asparagus, woody ends trimmed1/2 teaspoon black pepperNOTE: When asparagus is not in season, choose green beans, cleaned and steamed for 5 minutes.
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
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 323.2
  • Total Fat: 8.7 g
  • Cholesterol: 47.0 mg
  • Sodium: 48.6 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 7.2 g
  • Protein: 25.2 g

Member Reviews
  • AUNTB63
     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
  • POINDEXTRA
     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
  • ELLEKTRA
     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
  • LDEVANY
     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
  • I_AM_EEVIE
     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
  • MAYFLOWER15
     Excellent. Prefer parsley - 5/6/12
  • NADS1959
     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
  • DACLARK17
     Once again the picture is nothing like the ingredients - 2/8/12
  • GABBYTUCK
     Why is it parsley sauce with no parsley? When do you use the white vinegar? What do you use the sauce for? - 5/11/14
  • ERIN1957
     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
  • MYTURN11
     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
  • CD12638065
     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
  • ALLABOUTLOVE
     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
  • HIKETOHEIGHTS
     Loved how quick and easy this was yet delicious also. - 6/13/12
  • JENNY160
     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
  • GINGERMACC
     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
  • LAWLI56
     I'll try this with some fresh parsley from my garden instead of cilatro. - 5/1/12
  • POPEYETHETURTLE
     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
  • CTUPTON
     I eat fish but I have no imagination to cook it with other things. This recipe fits the bill. thanks! Chris - 2/28/12
  • RITASL
     nutritious and delicious - 2/8/12
  • CD12891027
     I have never been much for salmon but this is incredible. Served with roasted vegetables and baked pierogies, wonderful and filling. - 8/23/12
  • WANT2BTRIM
     Thanks - 6/23/21
  • SUSANYOUNGER
     yes - 6/4/21
  • PIZZA5152
     Excellent will make again - 5/13/21
  • CD1987279
     great - 5/11/21



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