Salmon on Couscous Salad Recipe

That salmon? Yep, it’s just as incredible as it looks—maybe even better.

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If you’re looking for a quick, delicious, and nutrient-packed meal, this Salmon on Couscous Salad is about to become your new go-to. It’s light, fresh, and loaded with vibrant veggies, tender salmon, and a zesty lemon dressing that pulls everything together. Perfect for lunch or dinner, it’s healthy without feeling like a chore. Plus, it’s ready in just 30 minutes, which is perfect for busy days when you still want to eat something amazing.

Why You’ll Love This Recipe

• Quick and Easy: 30 minutes, start to finish.

• Balanced & Nutritious: Packed with protein, healthy fats, and fiber.

• Customizable: So many ways to tweak it based on what you have on hand.

• Meal-Prep Friendly: Tastes great chilled, so make it ahead for meal prep!

  

Salmon on Couscous Salad

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Prep Time: 15 minutes I Cook time: 15 minutes I 2 servings

Ingredients:

For the Salmon

• 2 wild-caught salmon fillets

• Marinade:

  • 2 tsp avocado oil (or olive oil)

  • 1 tsp honey

  • 2 tsp paprika

  • Salt and black pepper

For the Salad

• ½ cup couscous (uncooked)

• ½ cup Roma tomatoes, diced

• ½ cup cucumbers, diced

• ½ cup chickpeas, drained and rinsed

• ¼ cup red onion, minced

• 2 tbsp feta cheese

• 1 tsp each of parsley, mint, and basil, chopped

• ¼ tsp dried oregano

For the Dressing

• 1 tsp lemon zest

• 2 tbsp lemon juice

• 1 tbsp red wine vinegar

• ¼ tsp kosher salt

• ¼ tsp black pepper

• 3 tbsp olive oil (extra virgin)

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Instructions:

1. Prep the Salmon

1. Preheat your oven to 400°F (200°C).

2. Mix the marinade ingredients and brush it all over the salmon fillets. Let them marinate for 10 minutes.

3. Bake on a parchment-lined tray for 12-15 minutes, until the salmon flakes easily with a fork.

2. Cook the Couscous

1. Bring ½ cup of water to a boil, stir in the couscous, and cover. Let it sit for 5 minutes.

2. Fluff it with a fork and set aside to cool.

3. Build the Salad

1. In a big bowl, toss the couscous with tomatoes, cucumbers, chickpeas, red onion, feta, and fresh herbs.

2. Whisk the dressing ingredients in a small bowl and drizzle it over the salad. Toss to coat everything evenly.

4. Plate It Up

1. Divide the salad onto two plates and top each with a salmon fillet.

2. Serve it warm, or chill it for an hour if you’re feeling a cold salad vibe.

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Tips & Notes

• Nail the Salmon: Keep an eye on the salmon to avoid overcooking—it should flake easily but stay juicy.

• Extra Flavor in Couscous: Swap water for chicken or veggie broth to elevate the flavor and make the couscous extra tasty.

• Make It Chill: Prefer cold salads? Chill the salad in the fridge for about an hour before serving.

Substitutions

• Veggies: Switch tomatoes and cucumbers for whatever’s in your fridge—bell peppers, avocado, or even roasted veggies.

• Cheese: Not a feta fan? Try goat cheese or a sprinkle of Parmesan.

• Beans: Swap chickpeas for black beans or lentils.

• Herbs: Don’t have basil or mint? Sub in cilantro, dill, or even green onion.

• Dressing: A balsamic vinaigrette or creamy yogurt dressing works great if you want to switch things up.

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Give this recipe a try and let me know how it turns out! 🎀