This salmon couscous recipe is an easy 30-minute dinner made with tender baked salmon served over fluffy couscous and topped with a creamy vegetable sauce.
It’s easy to make, utterly delicious, and one of my favorite ways to enjoy a nice big piece of salmon!
Serve with a side salad like a strawberry spinach salad or use just the kale part of the almond crusted kale salad!
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What is Couscous?
They are little granules of semolina, originating as the hardest part of durum wheat. Once cooked they should be fluffy and light. Despite looking like quinoa, they are actually closer related to pasta.
Why You Will Love This Salmon Couscous Recipe
- Creamy, flavorful, and comforting.
- Uses simple pantry ingredients.
- Great way to cook wild-caught salmon.
- Easy 30-minute salmon dinner!
- Perfect for healthy weeknight meals.
Ingredients for Salmon Couscous
- Salmon - Not everyone has generous neighbors who fish, so pick out the best 1 lb of salmon you can from the store and use that!
- Onion and garlic - Aromatics for flavor. Slice the onion to about the same size as the bell peppers and mince the garlic.
- Tomatoes - I use fresh chopped tomatoes (Roma tomatoes are great), however, if you want to drain a can of diced tomatoes and use them, you can.
- Bell pepper - Slice either a red bell pepper or a green bell pepper or use some pieces of both for extra color.
- Heavy whipping cream - This adds a thick creaminess to the sauce, if having dairy allergies use coconut cream.
- Couscous - Cooked according to package directions.
- You’ll also need - avocado oil, fresh herbs like parsley or dill, and salt and pepper to taste.
Picking the Right Salmon
Pick up a filet that is plump, doesn’t have any gray spots, and smells like salmon.
Farmed salmon is usually light pink and more cost-effective, whereas wild-caught is darker and a bit pricier. Atlantic salmon which is most widely found in grocery stores is farmed and Alaskan salmon is wild-caught. Whether you choose, just make sure you read the label.
There is a whole lot of research out there about farmed vs wild and which one is better for your health and the environment. I won’t go into too much detail, but all I will say is, buy what you can afford.
How to Make Salmon Couscous
Step 1: Rinse the salmon filet under cold water. Pat dry and place salmon onto the baking sheet lined with parchment paper.
Step 2: Drizzle the fish with 2 tablespoons of avocado oil and season with salt and pepper. Bake in a preheated 425 F oven for about 12-15 minutes, or until it is cooked through and flakes easily.
Step 3: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat and sauté the onion. Once it starts to caramelize and become translucent, add in the tomatoes, garlic, and bell pepper. Season with salt and pepper to taste.
Step 4: Cover the skillet with a lid and cook for 3-5 minutes until the tomatoes start to break down, then turn down the heat to low.
Step 5: Whisk in the heavy whipping cream (or coconut cream) and then add in parsley.
Step 6: Serve the salmon over a platter of couscous and drizzle it with the sauce. Enjoy!
What to Serve With Salmon and Couscous
Looking for tasty sides to serve with your salmon and couscous dinner? These fresh, colorful, and easy recipes pair beautifully with fish, bringing balance and variety to your plate.
Fresh Salads
- Cucumber Radish Salad – A bright, refreshing salad with crisp cucumbers, radish, and a lemon vinaigrette that complements rich salmon perfectly.
- Cherry Tomato Salad with Homemade Chimichurri – Sweet tomatoes tossed with chimichurri sauce bring bright flavor and acidity that pairs well with seafood.
- Black Bean and Corn Salad – A protein‑packed, colorful side that adds southwest flair and pairs nicely with couscous and salmon.
- Best Caesar Salad - Crisp romaine and creamy homemade Caesar dressing add bright, savory flavor to balance the richness of salmon.
Roasted & Vegetable Sides
- Mediterranean Oven Roasted Vegetables – Oven‑roasted bell peppers, zucchini, and potatoes make a hearty, Mediterranean‑style vegetable side that works great with this meal.
- Easy Baked Eggplant - Tender baked eggplant topped with savory fillings adds depth and a Mediterranean vibe to your plate.
- Crispy Oven Baked Sweet Potato Fries with Dipping Sauce - Lightly sweet, perfectly crisp fries for a fun side that both kids and adults love.
Hearty Salads & Sides
- Idaho Potato Salad No Mayo (Russian Vinaigrette) – A flavorful potato and beet salad with a tangy vinaigrette that adds rustic heartiness to your dinner.
- Instant Pot Mashed Potatoes - Ultra‑creamy, buttery mashed potatoes made in minutes — great for soaking up any sauce.
- Corn on the Cob Instant Pot (Frozen or Fresh) - Sweet corn with minimal fuss makes a vibrant and easy vegetable side.
Tips for Cooking Perfect Salmon
- Cut the fish or keep it whole. When you add the salmon back into the skillet with the sauce, you can cut it up into smaller pieces, or keep the filet whole.
- Swap the couscous. You can just as easily make this cucumber tomato salad bowl with white rice, brown rice, quinoa, or cauliflower rice instead of couscous.
- Keep skin on or off. I cook the salmon with the skin on so it helps prevent overcooking as well as it helps keep it together. However, because it simmers in the sauce and no longer crispy, I remove the skin before serving.
Recipe FAQs
Salmon is done when it flakes easily with a fork and turns opaque in the center. When baked at 425°F, most salmon fillets cook in about 6–10 minutes, depending on thickness. Be careful not to overcook it, as salmon can quickly become dry.
Yes! Frozen salmon works well. Simply thaw it overnight in the refrigerator or run it under cold water until defrosted. Pat the salmon dry before baking to help it cook evenly and develop better flavor.
Many vegetables pair well with salmon and couscous. Popular options include spinach, kale, asparagus, bell peppers, cherry tomatoes, zucchini, and broccoli. This recipe uses tomatoes, onion, garlic, and bell pepper to create a flavorful creamy sauce.
Yes. If you prefer a lighter version, you can substitute the heavy cream with half-and-half, coconut milk, or a splash of vegetable broth with a little Greek yogurt for creaminess.
Regular couscous works best for this recipe because it cooks quickly and has a light, fluffy texture. You can also use whole wheat couscous or pearl (Israeli) couscous, but pearl couscous will require a longer cooking time.
Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
More Fish Recipes You’ll Love
- Beer Battered Baja Fish Tacos
- Best Grilled Fish
- Easy Oven Baked Salmon Fillet with Lemon
- Quick Cod Fish Sticks
- Fish Fillet Sandwich
- Sheet Pan Salmon Dinner: Honey Garlic Salmon with Veggies
- Salmon Avocado Roll
Looking for more quick, healthy, and kid-friendly meal ideas? Check out our Easy Family Dinner Recipes for plenty of simple, delicious options the whole family will love.
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📖 Recipe
Creamy Baked Salmon with Couscous and Vegetables (Easy 30-Minute Dinner)
Ingredients
- 2 lb salmon 1-2 lb of salmon, I like to use wild caught salmon
- 4 tablespoons avocado oil divided 2 tablespoons for salmon & 2 tablespoons for sautéing onion
- salt and pepper to taste
- 1 medium onion diced
- 3 medium tomatoes diced
- 1 green bell pepper diced
- 3 cloves garlic minced or finely chopped
- 2 cups heavy whipping cream or coconut cream if on dairy-free diet
- couscous cooked following instructions on the package
- ¼ cup parsley finely chopped
Instructions
- Cook the couscous: Bring the water or broth to a boil in a medium saucepan. Stir in the couscous and a pinch of salt. Remove from heat, cover, and let sit for about 5 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
- Season the salmon: Preheat the oven to 425F. Pat the salmon dry with a paper towel and place it on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of avocado oil and season with sea salt and pepper, to taste.
- Bake the salmon: Bake in a preheated 425°F oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Sauté the vegetables: Meanwhile, heat avocado oil in a large skillet over medium-high heat. Add the onion and sauté until it becomes soft and slightly caramelized. Stir in the tomatoes, garlic, and bell pepper. Season with sea salt and pepper to taste.
- Simmer the sauce: Cover the skillet with a lid and cook for 3-5 minutes, or until the tomatoes begin to break down. Reduce the heat to low.
- Finish the cream sauce: Whisk in the heavy whipping cream (or coconut cream) and add parsley. Cook for another 1–2 minutes, until the sauce is warm and slightly thickened. Taste the sauce and season with more sea salt and pepper, if desired.
- Assemble and serve: Spoon the couscous into serving platter and spread half of the tomato sauce over the top. Top with the baked salmon and drizzle the rest of the creamy vegetable sauce. Garnish with more parsley. Serve immediately and enjoy.
Video
Notes
- Use wild-caught salmon if possible. It has a richer flavor and firmer texture compared to farm-raised salmon.
- Pat the salmon dry before baking to help it cook evenly and develop better flavor.
- Salmon cooks quickly at 425°F, so check it around the 10-minute mark to avoid overcooking. The fish should flake easily with a fork when done.
- Couscous cooks in just 5 minutes, making it a perfect quick base for this dish. You can prepare it while the salmon is baking.
- This recipe works well with spinach, kale, or arugula.
- For extra brightness, finish the dish with fresh lemon juice and chopped dill before serving.
- Leftover salmon and sauce can be stored in an airtight container in the refrigerator for up to 1 day.
Nutrition
Happy Cooking!
N S
Delicious!!!
Love Keil
Thank you so much!!!
Staci
We had wild salmon for dinner last night, and now I think we'll be having the leftovers with couscous tonight! Thanks for the recipe, and for joining us at Talented Tuesday!
Munchkin Time
Thank you Staci! It is worth a try!
Meg Stevenson
Thanks, great recipe, easy and fast! I did add capers because we like them with salmon.
Munchkin Time
Thank you Meg! I am glad you liked it!
Lean Lena
This is SO beautiful! I love salmon and I could eat it every day.
It is so nice of your neighbor to share the salmon 🙂
Munchkin Time
Thank you Lena! I love salmon sometimes I wish my hubby was a fisherman lol so he can get me fresh salmon every week!