Garlic & Herb Baked Salmon over Spinach Couscous is a go-to staple meal in our house. Or at least it used to be before we became a food blogging family. We easily had this dish once a week and would have to force ourselves to occasionally change up the way we prepared salmon.
Now with an effort to share new and different recipes we’ve neglected some of our old favorites. This one is just too good not to share. There’s nothing fancy about this dish. Start to finish it’s ready in 20 minutes. The salmon is super moist, seasoned just right, topped with fresh herb pop, and served over spinach couscous. And did I mention it’s fabulous leftover. Cold or hot.
We are fortunate that fresh salmon is readily available and reasonably priced where we’re located. So my first recommendation is fresh, however I have friends who use frozen salmon and say it’s very good. Either will work with this recipe. Regarding quantities, we figure about 6 ounces of salmon per person and then buy a little extra to enjoy leftover.
- Salmon fillet
- spray olive oil
- Mrs. Dash garlic & herb seasoning
- sea salt
- freshly cracked black pepper
- 2 cups water
- 1 tsp. olive oil
- pinch salt
- 1 cup couscous
- 2-3 Tbl. aromatics (such as minced shallot, garlic, scallions)
- 2 cups fresh spinach leaves
- fresh cilantro
- diced tomato, optional
- Preheat oven to 425 degrees. Coat baking dish with olive oil spray. Place salmon skin side down. Sprinkle with Mrs. Dash seasoning, salt & pepper. Lightly spray with olive oil. Bake for 17 minutes for rare/medium-rare (depending on thickness).
- While salmon is baking bring water, oil and salt to boil in medium sauce pan. Add in couscous and aromatics. Stir well. Cover and remove from heat. Let sit for 5 minutes. Fluff with fork and add in fresh spinach leaves; cover.
- Spoon couscous onto a serving platter. Top with salmon. Sprinkle with fresh cilantro, sliced scallion, diced tomato and freshly cracked black pepper.
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