Description
This creamy salmon dish served over fluffy couscous is a delightful meal for any occasion.
Ingredients
Scale
- 2 lb salmon
- 4 tablespoons avocado oil (divided)
- to taste salt and pepper
- 1 medium onion (diced)
- 3 medium tomatoes (diced)
- 1 green bell pepper (diced)
- 3 cloves garlic (minced)
- 2 cups heavy whipping cream (or coconut cream for dairy-free)
- couscous (cooked following package instructions)
- 1/4 cup parsley (finely chopped)
Instructions
- Cook the couscous: Bring the water or broth to a boil in a medium saucepan. Stir in the couscous and a pinch of salt. Remove from heat, cover, and let sit for about 5 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
- Season the salmon: Preheat the oven to 425F. Pat the salmon dry with a paper towel and place it on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of avocado oil and season with sea salt and pepper, to taste.
- Bake the salmon: Bake in a preheated 425°F oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Sauté the vegetables: Meanwhile, heat the remaining avocado oil in a large skillet over medium-high heat. Add the onion and sauté until it becomes soft and slightly caramelized. Stir in the tomatoes, garlic, and bell pepper. Season with sea salt and pepper to taste.
- Simmer the sauce: Cover the skillet with a lid and cook for 3-5 minutes, or until the tomatoes begin to break down. Reduce the heat to low.
- Finish the cream sauce: Whisk in the heavy whipping cream (or coconut cream) and add parsley. Cook for another 1–2 minutes, until the sauce is warm and slightly thickened. Taste the sauce and season with more sea salt and pepper, if desired.
- Assemble and serve: Spoon the couscous into a serving platter and spread half of the tomato sauce over the top. Top with the baked salmon and drizzle the rest of the creamy vegetable sauce. Garnish with more parsley. Serve immediately and enjoy.
Notes
- For a dairy-free option, use coconut cream instead of heavy whipping cream.
- Wild-caught salmon is recommended for better flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 400mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg