Lemon-Dill Salmon with Roasted Carrot & Green Onion Couscous
5.0
(1 reviews)
20min
25min
3
520
Chef's Note
For the best flavor, try to find wild-caught salmon rather than farm-raised. The key to perfectly roasted carrots is to ensure they're cut to an even thickness so they cook uniformly. If you have leftovers, this dish makes an excellent cold lunch the next day - the flavors develop even more overnight!
Tags
Ingredients
1.5 pounds salmon fillets
2 whole lemons
1/4 cup fresh dill
3 cloves garlic
4 tablespoons olive oil
3 medium carrots
6 stalks green onions
5 whole cremini mushrooms
1 cup pearl couscous
1.5 cups vegetable broth
2 cups baby arugula
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
Instructions
- 1
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- 2
Peel and cut 3 medium carrots into 1/2-inch diagonal slices. Slice 5 cremini mushrooms. Cut 4 green onions into 1-inch pieces (reserve 2 stalks for garnish).
- 3
In a bowl, toss the carrots, mushrooms, and green onions with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on one of the baking sheets.
- 4
Place the vegetables in the oven and roast for 20-25 minutes, stirring halfway through, until carrots are tender and slightly caramelized.
- 5
While vegetables roast, prepare the salmon. Pat 1.5 pounds of salmon fillets dry with paper towels and place on the second baking sheet.
- 6
Zest 1 lemon and set aside. Slice both lemons, reserving half of one lemon for juice.
- 7
In a small bowl, mix 2 tablespoons olive oil, 3 minced garlic cloves, 3 tablespoons chopped fresh dill, lemon zest, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 8
Brush the salmon fillets with the dill mixture. Place lemon slices on and around the salmon.
- 9
When the vegetables have been roasting for 10 minutes, add the salmon to the oven and bake for 12-15 minutes until the salmon flakes easily with a fork.
- 10
While everything is roasting, bring 1.5 cups of vegetable broth to a boil in a medium saucepan. Add 1 cup pearl couscous, reduce heat to low, cover and simmer for 8-10 minutes until liquid is absorbed and couscous is tender.
- 11
Squeeze juice from the reserved lemon half into a small bowl. Add 1 tablespoon of olive oil, 1 tablespoon chopped dill, 1/4 teaspoon red pepper flakes, and a pinch of salt and pepper. Whisk to combine.
- 12
When couscous is done, fluff with a fork and fold in the roasted vegetables, 2 cups baby arugula, and the lemon-dill dressing. Toss until arugula is slightly wilted.
- 13
Thinly slice the remaining 2 green onions for garnish.
- 14
Serve the salmon fillets over the couscous mixture, garnish with sliced green onions and remaining fresh dill.
Nutrition Information (per serving)
520
38g
42g
22g
Reviews (1)
Danielle D.
5/23/20255/5
This was a fantastic recipe. Changed my moms mind on couscous!