Name: Mediterranean Salmon with Couscous
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lb salmon fillet; 1 large red bell pepper; 1 large yellow bell pepper; 1 medium zucchini; 2 cup cherry tomatoes; 0.5 whole red onion; 1.5 cup couscous; 2.25 cup vegetable broth; 3 tbsp olive oil; 0.75 cup kalamata olives; 3 tbsp capers; 2 whole lemon; 0.25 cup fresh dill; 3 clove garlic; 0.75 tsp kosher salt; 0.5 tsp black pepper; 1 tsp dried oregano

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475 cal37g protein47g carbs14g fat710mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut28 min active

Everyday 25nothing beyond the everyday cabinet

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Mediterranean Salmon with Couscous

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Weeknight28 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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salmon filletskin-on1.5 lb

pre-cut mediterranean vegetable blend4 cups

couscous1.5 cups

vegetable broth2.25 cups

olive oil3 tbsp

kalamata olivespitted, halved0.75 cups

capers3 tbsp

lemon1.5 whole

fresh dillGarnishchopped0.25 cups

garlicminced2 cloves

kosher salt0.75 tsp

black pepper0.5 tsp

dried oregano1 tsp

Cook it to

Salmon145°F / 63°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Bring vegetable broth to a boil in a skillet. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and stir in minced garlic, capers, and olives. Set aside.

2While couscous cooks, preheat oven to 425°F. Spread pre-cut vegetables on a sheet pan, drizzle with 1.5 tbsp olive oil, season with half the salt and oregano, and roast for 8 minutes.

3Remove sheet pan from oven. Push vegetables to the sides, nestle salmon portions skin-side down in the center, and brush with remaining 1.5 tbsp olive oil. Season salmon with remaining salt, pepper, and oregano. Squeeze juice from half a lemon over everything.

4Return to oven and bake for 12–14 minutes, until salmon is opaque and flakes easily.

5Divide couscous among bowls. Top with roasted vegetables and a salmon portion. Garnish with fresh dill and serve with lemon wedges.