Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Easy Italian Salmon & Couscous Bowl with Fresh Salad
A light and fresh Italian-inspired dish combining pan-seared salmon with fluffy couscous, topped with a crisp Mediterranean salad of cucumber, carrots, and mixed greens. Perfect for a quick weeknight dinner that feels restaurant-quality but takes only 25 minutes.
25 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty4/10
Sour4/10
Umami6/10
Spicy1/10
🥄 Texture
Crispy salmon skin gives a pleasant crunch while the interior flesh is moist and flaky. The couscous is light and fluffy, contrasted by the crunchy, juicy salad vegetables and peppery arugula.
👃 Aroma
Bright lemon and olive oil top notes with a toasty, savory aroma from the seared salmon skin. Fresh herbaceous and green scents from the rocket and cucumber add a clean, slightly peppery fragrance.
🍷 Pairs Well With
Dry Sauvignon Blanc or Pinot Grigio; alternatively a crisp sparkling water with lemon or a light pilsner.
🥗 Side Dishes
Roasted or grilled asparagus, lemon-herb new potatoes, or garlic sautéed green beans; crusty bread or a simple tzatziki make good accompaniments.
Ingredients(9 items)
- 1400g salmon fillet (skin-on)
- 21 cup couscous
- 32 cups vegetable broth or water
- 42 medium carrots (sliced into thin sticks)
- 51 cucumber (sliced)
- 62 handfuls rocket (arugula)
- 71 lemon
- 83 tablespoons olive oil
- 9Salt and pepper to taste
Nutrition Information(per serving)
650
Calories
42g
Protein
58g
Carbs
28g
Fat
Instructions
- 1
Bring the vegetable broth to boil in a pot. Add couscous, stir well, then remove from heat. Cover with a lid and let sit for 5 minutes until fluffy. Fluff with a fork and set aside.
- 2
While couscous cooks, heat 2 tablespoons olive oil in a large pan over medium-high heat. Season salmon with salt and pepper, then place skin-side down in the hot pan. Cook for 4-5 minutes until skin is crispy, then flip and cook another 3 minutes until cooked through.
- 3
In a large bowl, combine sliced carrots, cucumber, and rocket. Drizzle with 1 tablespoon olive oil, juice from half the lemon, and a pinch of salt and pepper. Toss gently to combine.
- 4
Divide cooked couscous between serving bowls. Top each with a portion of salmon and the fresh salad on the side.
- 5
Cut the remaining lemon into wedges and serve alongside for squeezing over the dish. Enjoy immediately.
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