Lemony Roasted Salmon with White Wine Couscous

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

4 Ratings
4 Reviews

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

By 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)

Nutrition Info

Directions

Step 1
Preheat oven to 450°.

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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.

Nutrition Facts

Per Serving:

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.

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beanwean

06/14/2022

I made this tonight with a few changes: substituted 2 cups quick-cooking farro for the couscous, and instead of 2 cups carrots, used 1 cup each carrot and red bell pepper. I doubled the yogurt sauce, and finished everything with a scattering of fresh parsley. It was very good, but the next time I make I will (in addition to tonight's changes) increase the garlic and shallot by a bit, and supplement the chives with some fresh dill. While we love salmon in our household (we are in the PNW and have sockeye every week) I think cod or halibut would sub nicely.

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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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Lemony Roasted Salmon with White Wine Couscous

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Lemony Roasted Salmon with White Wine Couscous

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Lemony Roasted Salmon with White Wine Couscous