Mediterranean Grilled Salmon with Couscous, Lemon & Spinach Salad
Description
This Mediterranean-inspired dish is light, fresh, and packed with flavor. Tender salmon fillets are grilled to perfection and served alongside a vibrant couscous salad tossed with baby spinach, cherry tomatoes, cucumbers, olives, and a zesty lemon dressing. Perfect for a healthy weeknight dinner or a sophisticated lunch, this dish balances protein, fiber, and fresh vegetables with a burst of citrus and herbs.
Prep & Cook Time
Prep Time: 15 minutes
Marinating Time: 15–30 minutes
Cook Time: 10–12 minutes
Total Time: 40–50 minutes
Servings
Serves 2–3
Ingredients
For the Salmon
2–3 salmon fillets (6–7 oz each)
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp garlic powder
1 tsp dried oregano
½ tsp paprika
Salt and black pepper, to taste
For the Couscous Salad
1 cup couscous
1 cup boiling water or low-sodium vegetable broth
2 cups fresh baby spinach, roughly chopped
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup Kalamata olives, pitted and sliced
2 tbsp red onion, finely chopped (optional)
2 tbsp feta cheese, crumbled (optional)
For the Lemon Dressing
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and pepper, to taste
Instructions
1. Prepare the Couscous
Place couscous in a heatproof bowl.
Pour boiling water or broth over couscous, cover, and let it sit for 5–7 minutes.
Fluff with a fork and set aside to cool slightly.
2. Marinate the Salmon
In a small bowl, mix olive oil, lemon juice, garlic powder, oregano, paprika, salt, and pepper.
Brush the salmon fillets with the marinade, coating evenly.
Let marinate for 15–30 minutes.
3. Make the Salad
In a large bowl, combine spinach, cherry tomatoes, cucumber, olives, and red onion.
Add fluffed couscous to the bowl.
In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Drizzle dressing over the couscous-spinach mixture and toss gently.
4. Grill the Salmon
Preheat the grill or grill pan over medium-high heat.
Place salmon fillets skin-side down and cook 4–5 minutes per side, until salmon is opaque and flakes easily with a fork.
Remove from heat and let rest for 2 minutes.
5. Serve
Plate the couscous salad and top with grilled salmon fillets.
Garnish with extra lemon wedges or fresh parsley, if desired.
Frequently Asked Questions (FAQs)
Q1: Can I bake the salmon instead of grilling?
Yes! Preheat oven to 400°F (200°C) and bake salmon for 12–15 minutes until cooked through.
Q2: Can I make this gluten-free?
Absolutely! Substitute couscous with quinoa or gluten-free couscous.
Q3: Can I prepare this salad ahead of time?
You can prepare couscous and chop vegetables ahead, but dress and toss right before serving to keep spinach fresh.
Q4: How do I know when salmon is cooked?
Salmon should flake easily with a fork and have an internal temperature of 145°F (63°C).
Q5: Can I use frozen salmon?
Yes, just thaw it completely before marinating and grilling.
Nutritional Information (per serving, serves 3)
Nutrient:Amount
Calories:410 kcal
Protein:30 g
Carbohydrates:32 g
Dietary Fiber:4 g
Total Fat:18 g
Saturated Fat:3 g
Cholesterol:65 mg
Sodium:420 mg
Vitamin A:25% DV
Vitamin C:45% DV
Calcium:10% DV
Iron:15% DV