Easy Broiled Salmon with Lemony Couscous

A white pot filled with cooked salmon filets on a bed of pearled couscous, spinach, and sliced lemons. A smaller bowl with couscous is in the background, alongside whole lemons and a small dish of pepper. A yellow cloth is nearby.

5 from 4 votes

Easy Broiled Salmon with Lemony Couscous

Making salmon at home has truly never been easier. Introducing my Easy Broiled Salmon with Lemony Couscous, a simple, easy, restaurant-quality dinner that comes together in under 40 minutes. It's made from tender, flaky salmon that is cooked to perfection under the broiler, and is then paired with a vibrant lemony couscous for a truly perfect bite. This recipe is perfect for throwing together on the days where you don't have a ton of time to spend in the kitchen, but still want to serve your family a healthy and delicious meal!

Course Main Course

Cuisine American, Mediterranean

Diet Low Lactose, Low Salt

Keyword Dairy Free, Nut Free, Refined Sugar Free

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 531kcal

Author Nicole Modic

Equipment

Baking Sheet this is perfect for cooking the salmon
Cast Iron Skillet I recommend using a 12-inch skillet for this recipe

Ingredients

For the Salmon:

4 6 Ounce Salmon Filets
1 Tablespoon Olive Oil
1 Teaspoon Garlic Powder
1 Teaspoon Paprika
½ Teaspoon Sea Salt
½ Teaspoon Ground Black Pepper

For the Lemony Couscous:

2 Tablespoons Olive Oil
1 Small Onion finely diced
3 Cloves Garlic mashed
2 Cups Pearl Couscous
2 ¼ Cups Chicken Broth or Vegetable Broth
¾ Cup Parmesan Cheese freshly grated
2 Lemons juiced
2 Cups Fresh Spinach

Instructions

To make this recipe, start by preparing the salmon. Dry the salmon filets with a paper towel, then rub them generously with the olive oil and seasonings (the garlic powder, paprika, sea salt, and ground black pepper).
Next, line a baking sheet with parchment paper and add the salmon filets to it.
Turn the oven on to broil high, then transfer the salmon filets into the oven. Allow them to broil for 8-9 minutes on the middle rack, or until they reach your desired doneness. If you prefer your salmon rare like I do, then 9 minutes should be perfect. If you prefer a more well-done salmon, 10-12 minutes of cook time might be better.
While the salmon is broiling, prepare the couscous. Heat a 12 inch skillet on the stove, over medium heat, and add in the olive oil.
Dice the onion. Then, once the oil is hot, add in the onion and sauté it for 2-3 minutes.
Then, add the garlic into the pan with the onion and sauté them both together for another minute.
Once the minute is up, add in the dry couscous and toss it in the pan for 4-5 minutes, until it's toasted, fragrant, and golden brown.
Then, pour in the chicken or vegetable broth and stir to coat everything well. Place the cover on the pan, reduce the heat to low, and cook for 12-15 minutes, until the couscous is cooked through but not soggy. It should still have some "bite" to it!
Remove the cover from the pan and add in the grated parmesan cheese, lemon zest, lemon juice, and fresh spinach. Mix to fully combine and remove it from the heat.
Once the spinach has wilted, taste the couscous and adjust the sea salt and black pepper levels, if desired.
Finally, add a spoonful of the couscous to a plate, alongside one of the salmon filets, then serve and enjoy!

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