Herbed Pearl Couscous and Baked Lemon-Oregano Salmon Recipe
This Herbed Pearl Couscous and Salmon recipe offers a delightful combination of tender, flaky salmon baked to perfection alongside a flavorful, aromatic pearl couscous infused with fresh herbs and lemon. Ideal for a healthy and satisfying meal, it balances protein-rich fish with a hearty, herbaceous grain base accented by zesty lemon and fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano or thyme
- 1 lemon, sliced into wedges
For the Herbed Pearl Couscous:
- 1 cup pearl couscous
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Instructions
- Preheat & Prepare the Salmon: Preheat your oven to 375°F (190°C). This ensures the salmon cooks evenly and retains moisture.
- Season the Salmon: Rub each salmon fillet with olive oil. Season generously with salt, pepper, and dried oregano or thyme to infuse the fish with herbaceous flavor.
- Bake the Salmon: Place the salmon fillets on a baking sheet and bake in the preheated oven for 15-20 minutes. The salmon is done when it flakes easily with a fork. Alternatively, you may pan-sear in a skillet over medium-high heat for 4-5 minutes per side to achieve a crispy crust.
- Serve with Lemon: Once cooked, squeeze fresh lemon juice over the salmon fillets and serve with lemon wedges on the side to add a bright, zesty contrast.
- Cook the Couscous Base: Heat olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened but not browned. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Toast and Simmer Couscous: Stir in the pearl couscous and cook for 1-2 minutes, stirring frequently, to lightly toast the grains. Pour in the broth along with dried basil and oregano, then bring the mixture to a boil.
- Cook the Couscous: Reduce heat to low and cover the saucepan. Simmer for 8-10 minutes, or until the couscous is tender and the broth is fully absorbed.
- Finish the Couscous: Remove from heat and stir in the fresh chopped parsley, lemon juice, and salt and pepper to taste. This step brightens the flavors and adds freshness.
- Plate and Serve: Spoon the herbed pearl couscous onto plates and top each serving with a baked salmon fillet.
- Garnish & Enjoy: Garnish with additional parsley or lemon wedges if desired, and serve immediately while hot for maximum flavor and enjoyment.
Notes
- You can substitute chicken broth with vegetable broth to keep it vegetarian friendly.
- Pan-searing the salmon instead of baking will add a crispy texture and richer flavor.
- Fresh herbs like dill or chives can be added along with parsley for extra herbaceous notes.
- To make it dairy-free and low-fat, use only olive oil and skip any butter.
- Leftover couscous can be refrigerated and served cold next day as a salad with veggies.
- Check the salmon doneness early to avoid overcooking; salmon is best moist and tender.
Keywords: salmon recipe, pearl couscous, baked salmon, herbed couscous, healthy dinner, Mediterranean cuisine, easy weeknight meal, lemon salmon
