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Overhead view of Wild Salmon with Cous Cous and Roasted Asparagus on a plate

Wild Salmon with CousCous and Asparagus

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  • Author: Country Cleaver
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: American

Description

Fresh lemony salmon is served atop Israeli Couscous and oven-roasted asparagus for a simple and satisfying meal.  A great weeknight dinner!


Ingredients

Scale
  • 1 pound Wild Salmon Filets, cut into 2
  • 1 package Seasoned Israeli Cous Cous, flavor of your choice
  • 1 bunch Asparagus
  • 1 Lemon, sliced thinly
  • 2 Tbsp Garlic Infused Olive Oil
  • Salt and Pepper

Instructions

  1. Preheat oven to 350 degrees. Line a baking pan with aluminum foil and lightly spray with non-stick spray.
  2. Place salmon filets on the pan, skin side down. Season with salt and pepper and top with thinly sliced lemon. Place in oven. Bake for 20-30 minutes, or until the salmon reaches 145 degrees.
  3. In a sauce pan, prepare cous cous according to package directions.
  4. While the salmon is baking and the cous cous is simmering, slice the ends off a bunch of asparagus and discard the ends. Chop the remaining spears into 2″ pieces and coat with garlic olive oil and salt and pepper. Toss to coat.
  5. Open the oven and lay the asparagus all around the salmon to roast. Let roast the remaining time the salmon is in the oven – about 15 minutes. They should be done about the same time and ready to eat.
  6. Once the cous cous is done – remove from the stove and let rest until ready to serve.
  7. To plate. Pour cous cous onto a plate. Top with roasted asparagus and slice of salmon. Serve immediately.