Salmon and Cous Cous Salad

A simple mix of fresh tasting bliss.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: Fish, High Protein, Main Course, Quick, Salad
Servings: 2 Servings
Calories: 516kcal


  • 230 grams Salmon ((2 x 115gram))
  • 2 tsp Olive Oil
  • 2 tsp Lemon Juice
  • Salt and Pepper to taste

For the Salad:

  • 150 grams Iceberg Lettuce (Chopped)
  • 157 grams 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 and Pepper to taste


  • Preheat oven to 400F (200C). Rub the salmon with olive oil and season with salt and pepper.
  • Place salmon skin-side down on a baking tray, and pour the lemon juice over the top. Roast for 10-12 minutes, until cooked through.
  • In the meantime, make the dressing by whisking together all the ingredients.
  • Prepare the salad by dividing the iceberg lettuce in between 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.


Calories: 516kcal | Carbohydrates: 29g | Protein: 36g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 281mg | Potassium: 1025mg | Fiber: 6g | Sugar: 7g | Vitamin A: 910IU | Vitamin C: 28mg | Calcium: 146mg | Iron: 3mg