Description
A bright and simple weeknight dinner featuring flaky salmon, fluffy couscous, juicy cherry tomatoes, and creamy goat cheese.
Ingredients
Scale
- 2 salmon fillets
- 1 cup couscous
- 1 cup cherry tomatoes, halved
- 100g goat cheese, crumbled
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Rinse the salmon and pat dry with paper towels. Halve the cherry tomatoes and crumble the goat cheese. Juice the lemon.
- Place the salmon fillets on the prepared baking sheet. Drizzle each fillet with 1 tablespoon olive oil and the lemon juice. Sprinkle salt and pepper evenly over the tops.
- Bake the salmon in the preheated oven for 15–20 minutes, until it flakes easily with a fork. Let rest for 2 minutes.
- Bring 1 cup of water to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork. Combine fluffed couscous, halved cherry tomatoes, and crumbled goat cheese. Toss gently and season with salt and pepper. Serve salmon over couscous and garnish with parsley.
Notes
For added flavor, serve with a lemon wedge and pair with a simple green salad. Store in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 60mg