Name: Lemony Roasted Salmon with White Wine Couscous
Yield: Serves 4 (serving size: 1 fillet, 2/3 cup couscous, and about 1 tablespoon sauce)
Ingredients: 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 ⅛ teaspoons kosher salt, divided; ½ teaspoon black pepper, divided; 2 cups finely chopped carrots; ¼ cup minced shallots; 2 teaspoons minced garlic; ⅓ cup dry white wine; 1 cup hot cooked couscous

Sort by: Newest

Newest Oldest

karenfar

09/14/2016

I bought 12 ounces of salmon for 2 of us and had it skinned. I did not saute it first just put it in the oven and it came out great. We like our salmon less done. I made the full recipe of the yogurt mixture (I used sour cream) and a full recipe of the couscous which made a LOT!! All in all quite good for a weeknight but nothing too special but healthy!

daneanp

06/16/2016

The salmon was excellent but the couscous/carrot side was not a hit at my house. If I make this again, I'll keep the salmon and probably just make up some Near East boxed roasted garlic couscous.

christinahabib

05/18/2016

I LOVE this salmon recipe, it was so delicious that Icouldn't stop eating it. The.couscous needs more of a acid to it though. I made it like the directions said to but I would have added more lemon juice next time.

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Lemony Roasted Salmon with White Wine Couscous

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Lemony Roasted Salmon with White Wine Couscous

Account