Salmon and Couscous Salad with Feta Dressing
This Salmon with Couscous and Feta Sauce is a perfect, lighter, fresh, zesty dinner or lunch! I love having a salad with all the fixings for dinner, it just changes things up a bit and makes for the ideal Spring or Summer meal. I’m very much in Spring mode right now. The freezing temperatures can’t stop me! If you cook and bake as though it is Spring, surely the weather will follow suit, right?!
I haven’t always been a huge fish fan but for the past few years, it’s become much more of a staple in our diet. My mother-in-law makes salmon quite often when we go to London and it always tastes so good that it makes me want to make it more at home. This salmon gets baked simply with some garlic powder, lemon slices and fresh dill. This is generally how I cook salmon whenever we have it and then I usually make sweet potato wedges and a salad or roasted veggies to go with it. Simple is generally the best in my opinion!
What you’ll need for this dish:
Salmon: I look for a thick filet or a few filets because when you break it into pieces you still get large chunks of fish. It’s also more forgiving to cook a thicker filet, whereas a thin filet will get overcooked quite quickly.
Lemon: gets sliced into thin rounds and is laid on top of the salmon. Lemon juice is also added to the feta sauce.
Garlic powder: is sprinkled on the salmon before roasting.
Fresh dill: pairs so well with fish! I add dill to the fish but also the salad.
Pearl couscous: adds body and texture to this salad.
Arugula: is the base of this salad, any bitter green will work here, I love using watercress and radicchio here too.
Feta: is the dressing of the sauce.
Greek yogurt: adds tanginess and creaminess to the dressing.
Fresh garlic: adds bite to the dressing and compliments the feta beautifully.
Olive oil: thins out the dressing and adds a gentle flavour that ties everything together.
Fresh herbs: I love using a mix of fresh dill, flatleaf parsley, and chives, but you can use any herbs you have on hand!
The Details
Let’s start with cooking the fish, season your fish with salt, pepper, and garlic powder. Then top with lemon slices and fresh dill. Bake until it flakes apart, it will vary depending on the size of the filet, for a 14oz piece of salmon, it will cook for about 15-20 minutes.
While your salmon is baking, make your pearl couscous. Bring 1 1/2 cups of water to a boil. Then add 1 cup of couscous and a pinch of salt. Bring to a simmer, cover the pot and cook for 15 minutes and drain off any remaining water. Once your couscous is cooked, add your fresh herbs and a teaspoon of olive oil and stir to combine.
Now, we can’t forget the best part of this dish, the feta dressing! In a mini food processor or blender, combine yogurt, feta, lemon juice, olive oil, dill, parsley, and olive oil. Blitz until smooth. Add more olive oil to thin the sauce as much as you’d like.
Let’s assemble! Start with your greens, scatter them on a platter, then add your herby couscous and chopped cucumber. Flake your salmon with a fork and scatter the chunks of fish on top of the couscous. Pour the feta dressing on top and toss to combine. Serve and enjoy!
This can also be meal prepped ahead of time, make your salmon, couscous and feta dressing. Store all together in an airtight container. Then when ready to serve, add your greens and toss together.
Salmon and Couscous Salad with Feta Dressing
Author: ElizabethServings: 4
Ingredients
1 14oz filet of salmon (or three 6oz filets)
1 lemon, thinly sliced
2 tablespoons fresh dill
1 teaspoon garlic powder
sea salt and pepper
1 cup uncooked pearl couscous
2 cups baby arugula
1/2 cup plain Greek yogurt
1/3 cup feta cheese
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic
1/2 cup fresh herbs (flat leaf parsley, mint, chives, dill)
1 cup roughly chopped cucumber
Instructions:
1. To make the salmon, preheat your oven to 400ºF. Place salmon skin-side down on a baking sheet. Sprinkle with garlic powder, sea salt, and pepper. Top with 2 tablespoons fresh dill and sliced lemons.
2. Transfer salmon to the oven and bake for 15-20 minutes or until opaque and flakes apart. Set aside to let cool slightly.
3. Cook your pearl couscous, add 1 cup couscous to 1 1/2 cups water with 1 teaspoon of salt. Bring to a simmer, cover and cook for 15 minutes. Drain any excess water.
4. To your cooked couscous, add 1 tablespoon olive oil and 1/4 cup fresh herbs. Toss to evenly combine.
5. For the salad dressing, in a blender or food processor, combine yogurt, feta, 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic and the remaining 1/4 cup fresh herbs. Blitz until smooth.
4. Assemble your salad, start by scattering your arugula on a platter. Top with couscous and chopped cucumber. Flake your salmon into chunks with a fork and scatter on top of the greens and couscous. Pour dressing and gently toss. Enjoy!
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Lastly, if you make this Salmon and Couscous Salad with Feta Dressing be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
