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

← Recipes · Weeknight · Mediterranean Salmon with Couscous

480 cal38g protein48g carbs14g fat720mg 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

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Mediterranean Salmon with Couscous

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Weeknight35 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

red bell pepperdiced1 large

yellow bell pepperdiced1 large

zucchinihalved lengthwise, sliced1 medium

cherry tomatoes2 cups

red onionthinly sliced0.5 whole

couscous1.5 cups

vegetable broth2.25 cups

olive oil3 tbsp

kalamata olivespitted, halved0.75 cups

capers3 tbsp

lemon2 whole

fresh dillGarnishchopped0.25 cups

garlicminced3 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

1Preheat oven to 425°F. Arrange bell peppers, zucchini, and red onion on a large sheet pan. Drizzle with 1.5 tbsp olive oil, season with half the salt and half the oregano, and toss. Roast for 10 minutes.

2Meanwhile, bring 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.

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

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.