Garlic-Paprika Salmon
with asparagus and couscous
Fast-cooking salmon, asparagus, and couscous help make this meal come together quickly. Vegetarian: sub tofu for salmon. Paleo: sub cauliflower rice for couscous.
Ingredients
- Salmon - 1 lb
- Paprika - 1 tsp
- Garlic powder - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 2 tsp
- Lemon, juice of - 1/2
- Asparagus - 1 bunch , ends snapped off
- Oil, cooking - 2 tsp
- Lemon, zest of (opt) - 1
- Pine nuts (opt) - 2 Tbsp
- Stock, any type - 3/4 cup (sub water)
- Salt - 1/2 tsp
- Butter - 2 Tbsp
- Couscous, uncooked - 3/4 cup
Prep
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Season salmon - (If prepping right before cooking, get oven heating first.) Mix together paprika, garlic powder, salt, and pepper. Brush salmon with oil (portion for salmon), and then sprinkle on seasoning mix.
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Asparagus - Snap ends off of asparagus.
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Make
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Heat oven to 425F / 218C degrees. Both the salmon and asparagus will be baking at the same time so adjust racks accordingly.
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Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork.
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Bake salmon on a sheet pan for 8 to 15 minutes, depending on thickness of salmon and your desired doneness.
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Toss asparagus with oil and spread out on a second sheet pan. Sprinkle with lemon zest (if using), pine nuts (if using), and some salt and pepper. Bake asparagus for 6 to 8 minutes.
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Squeeze lemon over fish and asparagus. Serve with couscous.
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