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!
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!
Calories: 531kcal | Carbohydrates: 76g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 1106mg | Potassium: 405mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1816IU | Vitamin C: 35mg | Calcium: 288mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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