Mediterranean-Inspired Salmon with Dill-Feta Couscous
The start of summer is a time for bright, herbaceous recipes that are as tasty as they are nutritious. To kick off June, we’ve prepared one of our favorite fish recipes, which combines a light amount of creamy butter or ghee, a hearty amount of seasoning, and a balanced grain to help you stay full and keep your body nourished after a workout. Served with your favorite salad or grilled vegetable, this protein-focused entrée is the perfect end to a summer day.
For the salmon
6 oz. salmon fillet
1 lemon, quartered
2 cloves garlic, minced
1 tsp onion powder
salt and pepper to taste
1 tsp butter or ghee
For the couscous
¾ cup uncooked couscous
1 ¼ cups low-sodium chicken broth
1/8 cup fresh dill, washed and minced
½ English cucumber, diced
1/3 cup feta cheese, crumbled
a squeeze of lemon juice
Preheat oven to 425 degrees F. Set the broth to boil in a medium-sized pot.
Rinse the salmon and pat dry with paper towels. Lay out skin-side-down on a greased baking tray and season generously with salt and pepper.
Mince the butter/ghee into small cubes and sprinkle evenly over the salmon. Cover generously with fresh minced garlic, spread evenly over the surface of the fish.
Bake salmon on middle rack of oven at 425 degrees F for approximately 8 minutes, or until the butter has melted, the garlic has browned, and the fish is just starting to turn white at the edges.
While the salmon bakes, add the uncooked couscous to the boiling chicken broth. Stir until couscous is evenly coated, then remove from heat and cover. Set aside for 5 minutes, or until all broth is soaked up.
Meanwhile, dice the cucumber, mince the dill, and crumble the feta. When the couscous is ready, combine with cucumber, dill, feta, and a squeeze of lemon juice in a medium bowl. Season with salt and pepper to taste.
Remove salmon from oven and squeeze lemon juice across every part of the fish. Place the fish on the top rack of the oven and increase the heat to 500 degrees F (or your oven’s Broil setting).
Broil approximately 5 minutes, or until the garlic has just started to brown.
When ready to serve, split salmon into two entrée-sized pieces and serve with equal portions of couscous mixture and your favorite summer vegetable or salad.