I’ve always been obsessed with Mediterranean flavors. Sun dried tomatoes, feta, oregano, lemon… it all pairs so well together. The couscous and perfectly seasoned salmon makes it even more special. I highly recommend this meal if you are looking for something simple to make that will make for great lunch leftovers the next day.
For this recipe you will need:
1 8oz organic salmon filet
1 pinch dried oregano
1 pinch dried garlic flakes
1 pinch salt & pepper
1 cup Israeli couscous (yields 4 servings)
2 Tbsp avocado oil
1 small shallot, minced
1 bunch asparagus, ends cut and sliced at an angle into 1″ pieces
1/4 cup sun dried tomatoes, sliced
1/2 cup dry white wine
1/2 lemon, juiced
1 bunch basil, chiffonade
1/3 cup crumbly feta cheese
Salt & Pepper to taste
Begin by preheating the oven to 350 degrees F. Line a baking sheet with parchment paper for the salmon filet.
Season the salmon filet with a sprinkle of salt, pepper, dried oregano and garlic flakes. YUM!
Bake the salmon in the oven for about 15-20 minutes, until medium temperature so it’s not under-cooked and still easy enough to flake with a fork.
While the salmon is in the oven, bring 1 1/2 cups water or stock to a boil. Add the couscous, cover with a lid and turn the heat off. Allow to steam for about 10-15 minutes. Once it’s finished, fluff with a fork and season with salt & citrus zest.
While the couscous is cooking, heat a large pan over medium heat with 2 Tbsp avocado oil. Add the shallot and asparagus. Sprinkle with salt & pepper. *The key is to season each layer as you go.*
Next, add the sun dried tomatoes to the pan. Add the white wine and allow to reduce by half. Add the lemon juice to the pan.
Once the couscous is finished cooking, add it to the pan with the veggies. Once the salmon has been removed from the oven, flake with a fork and add to the pan.
Season everything with salt & pepper to taste. Garnish with feta crumbles and fresh basil.
YUM. YUM. YUM.