Couscous-Crusted Mediterranean Salmon with European Salad

Cooking Sequence

  • Prepare salmon and begin to bake (10 minutes)
  • Prepare salad and complete salmon; serve (30 minutes)

 Couscous-Crusted Mediterranean Salmon


1 lemon, for zest/juice
1/2 cup fresh basil, coarsely chopped
1/2 cup fresh parsley, coarsely chopped
3 tablespoons raisins
3 tablespoons sliced stuffed green olives
2 tablespoons pine nuts (or slivered almonds)
1 teaspoon canola oil, divided
1 1/2 cups spinach/tomato (or plain) couscous
1 (1 1/4 lb) salmon fillet, skin removed
1 teaspoon salt-free tomato basil garlic seasoning
2 cups water


  • Preheat oven to 375°F.
  • Zest lemon peel (1 teaspoon); set lemon aside.
  • Chop basil and parsley; place in medium bowl.


  1. Combine in medium bowl: basil, raisins, olives, pine nuts, lemon zest, 1/2 teaspoon oil, and couscous; stir until mixed well. Coat 9- x 13-inch baking dish with remaining 1/2 teaspoon oil.
  2. Add salmon to dish; sprinkle with seasoning. Spoon couscous evenly over fish and bottom of dish, then pour water over couscous. Bake 20–30 minutes and until fish is 145°F (or flesh separates easily).
  3. Squeeze lemon (for juice) over fish. Serve.

 European Salad


12 baby carrots, coarsely chopped
4 plum tomatoes, coarsely chopped
1 bag European (or romaine) salad blend (8–10 oz)
1/4 cup light balsamic vinaigrette


  • Chop carrots and tomatoes.


  1. Place salad blend in salad bowl.
  2. Add remaining ingredients; toss and serve.

Aprons Advice

  • Complete your meal with steamed broccoli, flavored water, and fruit pie for dessert.
  • You can also prepare this recipe with firm white fish such as snapper, halibut, cod, trout, flounder, snapper or pompano
CapMel Staff
CapMel Staff

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