Photo: Jennifer Causey Styling: Claire Spollen
Serves 4 (serving size: 1 fillet, 2/3 cup couscous, and about 1 tablespoon sauce)

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.

Ratings & Reviews

Best Salmon Ever!!!

May 19, 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.

Mixed review

June 17, 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.

Good for a Weeknight

September 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!