Garlic Herb Roasted Salmon with Lemon Couscous
This Garlic Herb Roasted Salmon with Lemon Couscous is quick, fresh, and bursting with flavor—perfect for a healthy weeknight dinner or special occasion!
Servings: 4 servings
Ingredients
- 4 fillets salmon fresh, wild-caught if possible
- olive oil extra virgin for richness and depth
- 3 cloves garlic minced, fresh
- 1 tsp dried rosemary woodsy, pine-like flavor
- 1 tsp dried thyme earthy and fragrant
- to taste salt essential seasoning
- to taste black pepper essential seasoning
- 1 whole lemon zest and juice
- 1 cup couscous quick-cooking
- 1 cup vegetable broth for cooking couscous
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Garlic Herb Roasted Salmon with Lemon Couscous
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Pat salmon fillets dry with paper towels.
- In a small bowl, combine olive oil, minced garlic, dried rosemary, dried thyme, lemon zest, salt, and pepper. Stir to create a fragrant herb paste.
- Brush the herb mixture generously over each salmon fillet. Place fillets skin-side down on the baking sheet, spaced evenly.
- Roast salmon in the oven for 12-15 minutes, until fish flakes easily and reaches 145°F (63°C). A delicious crust will form from the garlic and herbs.
- While salmon roasts, bring vegetable broth to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let sit 5 minutes.
- Fluff couscous with a fork. Stir in lemon juice and chopped fresh parsley. Season with salt and pepper to taste.
- Plate salmon fillets with lemon couscous. Garnish with additional parsley and lemon wedges if desired. Serve warm.
Equipment
- Baking sheet or roasting pan
- Small Bowl
- Sharp Knife
- Measuring Cups and Spoons
- Medium saucepan with lid
Notes
- Pat salmon dry before roasting to ensure a crispy, flavorful crust.
- Use fresh herbs instead of dried by doubling the amount for more vibrant flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat salmon gently in a low oven to avoid drying out.