Mediterranean-inspired · grain plate
Baked Salmon and Vegetable Couscous
Lemon-roasted salmon sits with fluffy couscous and tender carrots, cauliflower, and green vegetables.
Total time35 min
Hands-on18 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Heat the oven to 425°F. Toss carrots and mushrooms with 1 tablespoon oil, salt, and pepper; roast for 12 minutes.
- 02
Add zucchini and salmon to the pan. Brush salmon with remaining oil, lemon zest, and juice.
- 03
Roast for 10 to 14 minutes more, until salmon reaches 145°F and vegetables are tender.
- 04
Pour boiling broth over couscous, cover for 5 minutes, then fluff and serve with salmon and vegetables.
Make it work
Useful swaps
- Use cauliflower instead of zucchini.
- Quinoa can replace couscous for a gluten-free plate.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
