Baked Salmon with Spiced Couscous and Asparagus

I realized alot of the recipes on here are for big quantities, which is funny since I’m usually just cooking for myself (forever alone). So I figured I could throw in a typical dinner recipe for me, which can be easily tweaked to make 2-4 portions.

This is also a good way to eat healthier without sacrificing flavor. Lemon zest and fresh herbs make this meal super flavorful, with very minimal salt and oil. Costco sells frozen wild salmon fillets that are individually wrapped, and it’s so convenient to always have salmon or chicken on hand in individual portions.

The following quantities are for two portions. You can save the leftovers!

You will need:


  • 1 cup whole wheat couscous, uncooked
  • 1 cup + 2 tablespoons water
  • 2 tablespoons chopped cilantro
  • 1 1/2 tablespoons lemon zest (about half of a medium to large lemon)
  • 2 tablespoons chopped sun dried tomatoes


  • 2 salmon fillets
  • 2 tablespoon chopped fresh dill
  • 1 garlic clove, grated
  • 2 tablespoons olive oil
  • 1 1/4 tablespoon lemon juice


  • 1 bunch asparagus
  • olive oil
  • salt
  • pepper

Preheat your oven to 425 degrees.

Get your couscous going first, it can hang out in the meantime while you get everything else ready. Put 1 cup + 2 tablespoons of water in a small pot, and bring to a boil. Once it’s come to a boil, pour in the uncooked couscous, give it a good stir, cover, and take it off the heat. The couscous will cook in 5 minutes. What?! I know. I love couscous for this reason. Anyway, we’re going to toss it with some other stuff later, so let it hang out.

Next, trim your asparagus. The ends are tough even when it’s cooked, so trim off about one inch, like so:

Get a flat baking sheet, line with aluminum foil, and spread the asparagus out on an even layer. Drizzle with olive oil, and season lightly with salt and pepper. Give it all a nice roll so everything is coated in the oil and seasoning.

Finally, your salmon. Make a little tent foil for your salmon, making sure the edges come up so the oil mixture you drizzle on later doesn’t come out of the side:

In a small bowl, whisk together the olive oil, fresh dill, grated garlic, and lemon juice.

Pour the sauce over the salmon in your aluminum boat, and pinch the edges together so everything is enclosed.

Place the salmon and asparagus into your preheated oven, for 20 minutes. While that’s cooking, fluff your cooked couscous with a fork and place it in a bowl. Toss the couscous with the lemon zest, chopped cilantro, sun dried tomatoes, and a drizzle of the oil from the sun dried tomatoes. Sprinkle lightly with salt.

Once your asparagus and salmon are cooked, you’re ready to eat!


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