Baked Salmon Over Couscous Salad

Needed a quick meal tonight and it was too cold and rainy to use the grill, so I decided to whip up a dill salmon rub. I spiced up a sun-dried tomato boxed couscous with some extra sun-dried tomatoes and pine nuts. This made a nice bed for the salmon on the plate and was a great compliment to the fish. We topped it with some spinach, cilantro, cherry tomatoes, green onions, and feta (not listed in ingredients - feel free to spice it up however you'd like!).


  • 1 tbsp. olive oil
  • juice of 1 lemon, divided
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tbsp. dill
  • 1 tsp. red pepper flakes
  • 1 tsp. lemon pepper
  • 1/2 tsp. garlic powder
  • 1.5 lb. fresh salmon
  • 1 box sun-dried tomato couscous
  • 1/2 cup jar sun-dried tomatoes soaked in olive oil, chopped
  • 1/4 cup pine nuts


  1. Preheat oven to 350 F
  2. Rub fish with olive oil.
  3. Douse top of fish with 1/2 of the lemon juice.
  4. Combine salt, pepper, dill, red pepper, lemon pepper, and garlic powder in a small bowl. Rub on top of fish.
  5. Cover salmon in aluminum foil and bake for 20-25 minutes, until the fat begins to cook out of the fish. After the initial 1o minutes, cover the fish with the remaining lemon juice.
  1. Cook couscous according to box directions
  2. Add sun-dried tomatoes and pine nuts


Grace said...

how wonderfully refreshing! i'm particularly enamored of the couscous salad, mostly because of the sun-dried tomatoes. they're an ingredient that can do no wrong. :)

Kevin said...

That sounds like a really tasty meal. Salmon is good for quick and tasty meals.

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