Oven-Roasted Salmon with Couscous and Green Herb Sauce

Oven-Roasted Salmon with Couscous and Green Herb Sauce

This flavorful salmon recipe is complemented by a vibrant herb sauce and couscous with sautéed vegetables.

Servings: 2

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

For the Salmon:

• 2 salmon fillets

• 1 tbsp Dijon mustard

• 1 clove garlic, minced

• 1/2 tsp olive oil

• 1/2 tsp onion powder

• Salt and pepper, to taste

For the Couscous:

• 1/2 package Trader Joe’s couscous (about 1 cup)

• 1 tsp olive oil

• 1/2 medium zucchini, diced

• 1/2 bunch asparagus, thinly diced

• 1/2 cup cherry tomatoes, halved

• Garlic powder, onion powder, and oregano, to taste

• Salt and pepper, to taste

  
  

For the Green Herb Sauce:

• 1/2 cup cilantro (packed)

• 1/4 cup spinach

• 1-2 green onions, chopped

• 1 tbsp apple cider vinegar

• 1/2 clove garlic

• Juice of 1/2 lime

• 1 tbsp olive oil

• Salt and pepper, to taste

Instructions:

1. Prepare the Herb Sauce:

   • In a blender or food processor, combine cilantro, spinach, green onions, garlic, lime juice, apple cider vinegar, olive oil, and a pinch of salt and pepper.

   • Blend until smooth. Taste and adjust seasoning if needed. Set aside.

2. Roast the Salmon:

   • Preheat the oven to 400°F (200°C).

   • Place the salmon fillets on a baking sheet lined with parchment paper. Spread Dijon mustard on top of each fillet, then season with minced garlic, salt, onion powder, and pepper.

   • Roast for 12-15 minutes or until the salmon easily flakes with a fork.

3. Prepare the Couscous:

   • Cook the couscous according to the package instructions.

   • While the couscous cooks, heat olive oil or avocado oil in a skillet over medium heat. Add zucchini and asparagus, sautéing for 5-7 minutes until tender. Season with salt, pepper, onion powder, garlic powder, and oregano (or Italian seasoning blend).

   • Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes.

   • Once the couscous is ready, fluff with a fork and stir in the sautéed vegetables.

4. Assemble the Dish:

   • Plate the couscous and top with a roasted salmon fillet.

   • Drizzle with the herb sauce and garnish with extra cilantro if desired.

   
   

Estimated Nutritional Information (per serving):

• Calories: ~500–550 kcal

• Protein: ~35–40 g

Wine Pairings for Salmon with Couscous and Green Herb Sauce:

1. Sauvignon Blanc

   • The fresh, citrusy, and herbal notes of Sauvignon Blanc make it an excellent match for the cilantro, lime, and vinegar in the herb sauce, as well as the light, fresh flavors of the vegetables.

2. Vermentino

   • This white wine has herbal and citrus notes, making it a great match for the green flavors of herb sauce and the vegetables in the couscous. It's a refreshing, light option for this dish.

3. Rosé

   • A dry rosé with good acidity and fresh fruit flavors pairs nicely with the salmon and the bright herb sauce, offering a refreshing contrast to the richness of the dish.

4. Chardonnay (Unoaked)

   • A crisp, unoaked Chardonnay has bright acidity and subtle fruit flavors that pair well with the richness of the salmon and the zesty herb sauce. It complements the freshness of the herbs without overpowering the dish.