- Calories 404
- Fat 17.9g
- Satfat 2.7g
- Monofat 8.5g
- Polyfat 5.1g
- Protein 37g
- Carbohydrate 19g
- Fiber 3g
- Cholesterol 94mg
- Iron 2mg
- Sodium 667mg
- Calcium 59mg
- Sugars 4g
- Est. added sugars 0g
Lemony Roasted Salmon with White Wine Couscous
Photo: Jennifer Causey Styling: Claire Spollen
The tangy herbed yogurt sauce also moistens the salmon during cooking.
How to Make It
Step 1
Preheat oven to 450°.
Step 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.
Step 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.
Mixed review
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.
Best Salmon Ever!!!
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.
Good for a Weeknight