Salmon & couscous salad

Salmon & Couscous Salad

Salmon & couscous salad

Salmon & Couscous Salad

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Servings 2
Calories 516 kcal


For the salmon

  • 1 salmon fillets
  • 2 tsp ghee
  • 2 tsp lemon juice
  • salt & pepper

For the salad

  • 2 cups iceberg lettuce, chopped
  • 1 cup couscous, cooked
  • 1/2 red onion, chopped
  • 10 cherry tomatoes, chopped
  • 2 tbsp feta cheese

For the dressing

  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tsp maple syrup or honey (optional)
  • salt & pepper to taste


  • Preheat oven to 400°F (200°C). Rub the salmon with melted ghee and season with salt and pepper.
  • Place salmon skin-side down on a baking tray, and pour the lemon juice over the top. Bake for 10-12 minutes, until cooked through.
  • In the meantime, make the dressing by whisking together all the dressing ingredients. 
  • Prepare the salad by dividing the iceberg lettuce between 2 bowls, top with cooked couscous, red onion, tomatoes, and feta cheese.
  • Once salmon is cooked, remove from oven and place on top of the salad. Drizzle with the dressing and serve.
Keyword couscous, salmon

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