Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1

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

Kate Parham Kordsmeier
Recipe by Cooking Light May 2016

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Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

Nutrition Facts

404 calories; fat 17.9g; saturated fat 2.7g; mono fat 8.5g; poly fat 5.1g; protein 37g; carbohydrates 19g; fiber 3g; cholesterol 94mg; iron 2mg; sodium 667mg; calcium 59mg; sugars 4g; added sugar 0g.
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