Lemon Herb Salmon With Vegetables And Couscous

Easy to prepare, healthy and delicious, this lemon herb salmon is baked in the oven and served with crispy/tender vegetables and couscous for a filling, flavorful dinner idea everyone will love!

Baked Salmon With Lemon

If you’ve been on the look out for healthy dinner recipes that are super easy, quick and yum, look no more! This lemon herb salmon is a total winner! With this delicious baked salmon with lemon, enjoying healthy recipes doesn’t have to mean you’ll need to compromise on flavor!

My little munchkin, Ellie is a crazy salmon fan, she would basically live on salmon only if possible! So I thought I should impress her with a special lemon salmon recipe that is so incredible, you are going to be crazy about for! This lemon herb salmon is healthy, easy, yummy, quick to make and looks pretty fancy, you could even serve this herb baked salmon to all kinds of special events too.

I love how easy salmon is to make, is basically fuss free and foolproof! My lemon herb salmon is also a great way to bring more veggies into your family’s diet and is also nutritious and super filling thanks to the couscous addition. This lemon and herb salmon looks so beautiful and yummy, even picky eaters will have a hard time saying no to this recipe!

This mouthwatering lemon herb salmon, along with the roasted veggie are perfectly seasoned, made with real, healthy ingredients and are the perfect recipe for when you’re short on time or running out of dinner ideas! My baked salmon with vegetables could easily be prepared in advanced and stored in airtight containers before serving. I’m always short on time and when I find a couple of free hours, I cook as much as I can and usually I manage to cover a few days worth of meals. And this lemon herb salmon tasted just as amazing fresh and after stored for a couple of days in the fridge!

The ingredients are for 4 servings (I shared mine with Ellie, it was that big!), feel free to adjust as needed.

Lemon Herb Salmon

Ingredients:

For the vegetable roast:

• 1 medium eggplant
• one medium red bell pepper
• 1 medium cousa squash (or zucchini)
• a medium onion
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• juice from 1/2 a medium lemon
• salt & pepper to taste
• 2 rosemary sprigs

For the salmon:

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons raw honey
• 1 teaspoon dry mint
• 1 teaspoon dry parsley
• 3 garlic cloves, minced
• 2 teaspoons lemon zest
• juice from 1/2 a lemon
• salt & pepper to taste
• 1 1/2 lbs salmon, cut into 4

For the couscous:

• 2/3 cup couscous
• 2 cups water
• 1 tablespoon olive oil

You will also need:

• large mixing bowl
• small mixing bowl
• baking sheet
• non stick baking dish
• 2 oven racks
• aluminium foil
• 2 spatulas
• brush
• saucepan with lid
• optional – lemon wedges to serve

Directions:

• Pre heat oven to 450 F
• Line a baking sheet with aluminium foil and set aside.
• Cut vegetables into 1″ cubes
• In a large mixing bowl, gently toss vegetables with olive oil, lemon juice, salt & pepper using a couple of wood spatulas.
•  Spread veggie on the baking sheet and top with rosemary sprigs.
• Bake in the middle of the oven for about 20-25 minutes or until veggies start to brown.
• Meanwhile, prepare the salmon. In a small mixing bowl, add all the salmon ingredients, except for salmon. Mix well to combine.
• Place salmon in a non stick baking dish and brush well with the sauce. Roast on the lower rack for about 10 minutes or until salmon gets a golden brown crust.
• While veggies and salmon are cooking, prepare the couscous.
• Add water to a saucepan and bring to a boil. Pour couscous over, mix in a tablespoon of olive oil and cover with a lid.
• Serve salmon with roasted veggies, couscous and lemon wedges (optional)

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Lemon Herb Salmon With Vegetables And Couscous

Author: Petro Neagu

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Ingredients

For the vegetable roast:

• 1 medium eggplant
• 1 medium red bell pepper
• 1 medium cousa squash or zucchini
• 1 onion
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• juice from 1/2 a medium lemon
• salt & pepper to taste
• 2 rosemary sprigs

For the salmon:

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons raw honey
• 1 teaspoon dry mint
• 1 teaspoon dry parsley
• 3 garlic cloves minced
• 2 teaspoons lemon zest
• juice from 1/2 a lemon
• salt & pepper to taste
• 1 1/2 lbs salmon cut into 4

For the couscous:

• 2/3 cup couscous
• 2 cups water
• 1 tablespoon olive oil

You will also need:

• large mixing bowl
• small mixing bowl
• baking sheet
• non stick baking dish
• 2 oven racks
• aluminium foil
• 2 spatulas
• brush
• saucepan with lid
• optional - lemon wedges to serve

Instructions

• Pre heat oven to 450 F
• Line a baking sheet with aluminium foil and set aside.
• Cut vegetables into 1" cubes
• In a large mixing bowl, gently toss vegetables with olive oil, lemon juice, salt & pepper using a couple of wood spatulas.
• Spread veggie on the baking sheet and top with rosemary sprigs.
• Bake in the middle of the oven for about 20-25 minutes or until veggies start to brown.
• Meanwhile, prepare the salmon. In a small mixing bowl, add all the salmon ingredients, except for salmon. Mix well to combine.
• Place salmon in a non stick baking dish and brush well with the sauce. Roast on the lower rack for about 10 minutes or until salmon gets a golden brown crust.
• While veggies and salmon are cooking, prepare the couscous.
• Add water to a saucepan and bring to a boil. Pour couscous over, mix in a tablespoon of olive oil and cover with a lid.
• Serve salmon with roasted veggies, couscous and lemon wedges (optional)

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