Lemony Roasted Salmon with White Wine Couscous

I always get so excited when I get a new Cooking Light magazine in the mail.  This month’s issue came at a great time because I had just gotten home from a cruise and was going through the post vacation blues.  At least a beautiful magazine full of yummy food was waiting for me.  Having nothing in the fridge I did a quick run though and picked out a couple of recipes the make this week so I would know what to buy at the store.  I could look at the whole issue in more detail later.

When I saw that this was the 20 minute super fast recipe for the month I knew it would be perfect.  I am behind on laundry, cleaning, unpacking and more so something quick was just what I needed!  The recipe did NOT disappoint.  It was restaurant quality while being super easy.  And, to top it off, it is delicious hot OR cold. I am eating cold leftovers as I type this and it is just as great as it was last night.  Winner winner, salmon dinner!


Lemony Roasted Salmon with White Wine Couscous


2 tablespoons 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh chives
2 tablespoons olive oil, divided
4 teaspoons lemon juice, divided
4 (6-ounce) salmon fillets
1 1/8 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 cups finely chopped carrots
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup dry white wine
1 cup hot cooked couscous


1. Preheat oven to 450°.

2. Combine yogurt, chives, 2 teaspoons oil, and 1 tablespoon juice; stir with a whisk. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub with 2 tablespoons yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 teaspoon oil to pan. Add fish, skin side down; cook 2 minutes. Transfer to oven. Bake at 450° for 5 minutes. Turn fish; cook 1 minute or until done.

3. Heat a skillet over medium-high heat. Add remaining 1 tablespoon oil to pan. Add carrots, shallots, and garlic; cook 4 minutes, stirring occasionally. Add remaining 1 teaspoon lemon juice, remaining 5/8 teaspoon salt, remaining 1/4 teaspoon pepper, and wine. Cook 30 seconds. Add couscous; toss. Serve fish with couscous and yogurt mixture.


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