If you would have asked me 2 years ago whether or not I liked salmon, I would have said no, it’s “too fishy” – which makes no sense coming from someone who could eat sushi every day of her life.
Recently though, I’ve started to really enjoy incorporating salmon into my meals. I know that salmon is a really healthy choice packed with vitamins, nutrients, and protein, so I’m happy I’ve finally come around to it!
A recent salmon dish Matthew & I absolutely loved every bite of was this Mediterranean Salmon Couscous – inspired by Dishing Out Health.
Here’s what we used to make a delicious 4 servings:
- 1 cup pearl couscous
- 4 salmon fillets
- 1 cup cherry tomatoes (halved)
- 1/2 sweet onion (chopped)
- A handful of spinach
- Splash of lemon juice
- Spices: Dash of saltless lemon pepper & original seasoning, dried dill seasoning, rosemary, garlic
- Optional: vegetable broth, tomato pesto
& here’s how we made it:
- Prepare pan on stovetop by splashing some olive oil onto it
- Season salmon w/ above spices, then cook salmon on the pan on medium heat (a couple minutes on each side)
- Remove salmon from pan once cooked and add halved cherry tomatoes and chopped onions to leftover olive oil in pan
- Sear on high heat until caramelized
- Throw in garlic and lemon, then toss in couscous to brown it
- Following the instructions on the couscous packet, add water & pour on top of the couscous to begin steaming – if you want to stray slightly away from the instructions (for more flavor, I promise), mix together low-sodium vegetable broth with tomato pesto and pour the mixture on top of the couscous (instead of just water)
- Steam couscous w/ mix until cooked (about 10 mins w/ cover)
- Then, mix in spinach
- Serve w/ salmon & top w/ burrata
I may have gone a bit overboard on the burrata, but what can I say, YOLO.
Give it a try & let me know what you think!