Fish

Salmon with couscous and roasted vegetables

Salmon fillets roasted with zucchini, bell pepper, and cherry tomatoes, served with lemon-parsley couscous. Makes 4 servings.

Mediterranean cuisine · Translated from Slovak ·

Salmon with couscous and roasted vegetablesSave on Pinterest

Recipe at a glance

Prep time
10 min
Cook time
30 min
Total time
40 min
Temperature
200 °C (400 °F)
Servings
4 servings
Difficulty
Easy
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Salmon with couscous is an oven-baked dinner: roast the vegetables on a sheet pan, add the salmon fillets for the last 12 minutes, and meanwhile pour hot broth over the couscous. The whole meal is ready in 40 minutes.

Ingredients

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Instructions

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  1. Roast the vegetables

    15 min

    Preheat the oven to 200 °C (400 °F). Cut the zucchini and bell pepper into pieces. Toss with the tomatoes, 2 tbsp of the oil, and half the salt, then roast on a sheet pan for 15 minutes.

  2. Add the salmon

    12 min

    Season the salmon with salt and pepper, brush with oil, and place among the vegetables. Roast for 12 minutes, until opaque in the center.

  3. Prepare the couscous

    5 min

    Meanwhile, pour the hot broth over the couscous, cover, and let stand for 5 minutes to absorb the liquid. Fluff with a fork, then stir in the lemon juice and parsley.

  4. Serve

    Divide the couscous among plates, add the vegetables and salmon, and drizzle with the pan juices.

Tip: Take the salmon out of the oven when the center is still slightly pink—it will continue cooking from residual heat before it reaches the table.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
709 kcal
Protein
41 g
Carbohydrates
58 g
of which sugars
5.6 g
Fat
35 g
of which saturates
6.6 g
Fiber
6.1 g
Salt
2.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Losos s kuskusom a pečenou zeleninou

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