Lemony Roasted Salmon with White Wine Couscous

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Lemony Roasted Salmon with White Wine CouscousRecipe

Photo: Jennifer Causey Styling: Claire Spollen

The tangy herbed yogurt sauce also moistens the salmon during cooking.

Serves 4 (serving size: 1 fillet, 2/3 cup couscous, and about 1 tablespoon sauce)


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2 tablespoons 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh chives
2 tablespoons olive oil, divided
4 teaspoons lemon juice, divided
4 (6-ounce) salmon fillets
1 1/8 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 cups finely chopped carrots
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup dry white wine
1 cup hot cooked couscous


1. Preheat oven to 450°.

2. Combine yogurt, chives, 2 teaspoons oil, and 1 tablespoon juice; stir with a whisk. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub with 2 tablespoons yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 teaspoon oil to pan. Add fish, skin side down; cook 2 minutes. Transfer to oven. Bake at 450° for 5 minutes. Turn fish; cook 1 minute or until done.

3. Heat a skillet over medium-high heat. Add remaining 1 tablespoon oil to pan. Add carrots, shallots, and garlic; cook 4 minutes, stirring occasionally. Add remaining 1 teaspoon lemon juice, remaining 5/8 teaspoon salt, remaining 1/4 teaspoon pepper, and wine. Cook 30 seconds. Add couscous; toss. Serve fish with couscous and yogurt mixture.

Created date

March 2016

Nutritional Information

Calories 404
Fat 17.9 g
Satfat 2.7 g
Monofat 8.5 g
Polyfat 5.1 g
Protein 37 g
Carbohydrate 19 g
Fiber 3 g
Cholesterol 94 mg
Iron 2 mg
Sodium 667 mg
Calcium 59 mg
Sugars 4 g
Est. Added Sugars 0 g