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Roasted Salmon with Caper Herb Couscous

Quick-roasted salmon fillets served over fluffy couscous with capers, parsley, and lots of lemon.

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Roasted salmon over couscous with herbs and capers

Photo by Caroline Attwood on Unsplash

Salmon is one of the fastest ways to get a dinner that feels composed. Here it gets paired with couscous that is bright enough to carry the whole plate.

The capers wake up the richness of the fish without making the dish fussy.

Why it works

  • Couscous cooks off the heat while the salmon roasts.
  • Capers and herbs create contrast with minimal effort.
  • The leftovers make an excellent grain bowl for lunch.

Recipe card

Roasted Salmon with Caper Herb Couscous

Quick-roasted salmon fillets served over fluffy couscous with capers, parsley, and lots of lemon.

Prep12 mins
Cook15 mins
Total27 mins
Serves4 servings

Ingredients

  • 4 salmon fillets
  • 1 cup couscous
  • 1 cup hot broth or water
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 2 tablespoons capers, drained
  • 3 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • 1 garlic clove, grated
  • Salt and pepper to taste

Method

  1. Heat the oven to 425°F. Set the salmon on a lined sheet pan and season with olive oil, salt, pepper, and half the lemon zest.
  2. Roast for 12 to 15 minutes, depending on thickness.
  3. Meanwhile, place the couscous in a bowl with a pinch of salt. Pour over the hot broth or water, cover, and let stand 5 minutes.
  4. Fluff the couscous with a fork, then stir in the remaining lemon zest, lemon juice, capers, parsley, dill, garlic, and a drizzle of olive oil.
  5. Serve the salmon over the couscous.

Notes

  • You can swap in trout or cod and adjust the roasting time as needed.
  • For extra vegetables, add arugula to the couscous right before serving.

Nutrition is not calculated on Harbor & Herb and should be treated as a general home-cooking estimate rather than precise data.

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