Creamy Baked Salmon with Couscous and Vegetables (Easy 30-Minute Dinner)
This Creamy Wild-Caught Salmon with Couscous is an easy and comforting dinner made with tender oven-baked salmon served over fluffy couscous and topped with a rich vegetable cream sauce.
Servings: 4 servings
Calories: 889kcal
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
Calories: 889kcal | Carbohydrates: 12g | Protein: 50g | Fat: 72g | Saturated Fat: 31g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Cholesterol: 259mg | Sodium: 141mg | Potassium: 1565mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3035IU | Vitamin C: 45mg | Calcium: 134mg | Iron: 3mg