Salmon Couscous Delight with Seasonal Vegetables

About this recipe

This modern take on a classic combines succulent salmon and seasonal vegetables with fluffy couscous, finished with fresh lemon zest for a refreshing meal. It's a perfect choice for a quick weeknight dinner or a healthy meal option.

Ingredients

• 4 salmon fillets
• 1 cup couscous
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 2 cups low-sodium vegetable broth
• 1 teaspoon paprika

Directions

1. 1

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

2. 2

   Season salmon fillets with salt, pepper, paprika, and a squeeze of lemon juice.

3. 3

   Place salmon on a baking sheet lined with parchment paper and bake for 15-20 minutes until cooked through.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat and sauté garlic until fragrant.

5. 5

   Add bell pepper, zucchini, and cherry tomatoes; sauté until tender.

6. 6

   Prepare couscous by bringing vegetable broth to a boil, adding couscous, then covering and removing from heat to stand for 5 minutes.

7. 7

   Fluff couscous with a fork, stir in lemon zest, and divide onto plates.

8. 8

   Top couscous with sautéed vegetables and baked salmon. Serve warm.