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; 1.13 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

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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.

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Lemony Roasted Salmon with White Wine Couscous

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