Roasted Salmon with Lemon Couscous and Asparagus

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Roasted Salmon with Lemon Couscous and Asparagus

4.4 of 5 (29)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Roasted Salmon with Lemon Couscous and Asparagus calories by ingredient
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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 parsley, 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, cleaned and steamed for 5 minutes.


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 11 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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  • 7 of 7 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!
    7 of 11 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 8 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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  • O.K.
    4 of 14 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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