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Salmon with Orange-Ginger Sauce
couscous salad with bell peppers and almonds

Active: 40 min Total: 40 min

The sweet and tart orange-ginger sauce used to top this oven-roasted salmon also makes a flavorful dressing for a side salad with couscous and arugula.

Ingredients

Servings:
4
Metric
Salmon with Orange-Ginger Sauce:
  • Salmon - 1 lb
  • Lime - 1, zest and juice of
  • Ginger, fresh - 1 inch, grated
  • Orange juice (store-bought or fresh-squeezed) - 2 cups
  • Yogurt, Greek or plain (opt) - 1/2 cup
  • Mustard, dijon - 1 tsp
  • Cumin, ground - 1/4 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Oil, cooking - 1 Tbsp
Couscous Salad with Bell Peppers and Almonds:
  • Couscous (enough for 2 nights) - 2 cups
  • Water - 1 cup
  • Orange juice (store-bought or fresh-squeezed) - 2 cups
  • Butter - 3 Tbsp
  • Bell peppers, red - 1, thinly sliced
  • Arugula (sub chopped baby spinach or mixed greens) - 3 oz
  • Almonds, sliced - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make couscous - (If prepping right before cooking, preheat the oven as described in Make Step #1 before returning to this step.) This makes enough for Tuesday's dinner. Heat the water and orange juice (just the portion for the couscous) in a saucepan until boiling. Remove the pan from the heat, stir in the couscous and cover with a lid. Allow to sit, covered for 10 minutes. Add butter and fluff couscous with two forks until butter is melted. Season with some salt and pepper. Reserve half for Tuesday. (Can be done up to 3 days ahead)
  2. Slice bell peppers. (Can be done up to 3 days ahead)
  3. Salmon - Rinse and dry fish. Lightly salt and pepper. Zest lime and scatter zest over the top of the fish.
  4. Ginger - Prep as directed. (Can be done up to 4 days ahead)

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Make

  1. Preheat oven to 425F (218C) degrees.
  2. Heat orange juice (just the sauce portion) and ginger in a small saucepan over medium-high heat. Bring to a boil and allow to continue boiling (reduce heat if it looks like it will boil over) until it reduces to a third of its original volume, ~10 minutes (this long reduction is key to getting a creamy sauce). Remove from heat and whisk in yogurt, mustard, lime juice, cumin and red pepper flakes. Season with some salt and pepper.
  3. Line sheet pan with foil and brush with some cooking oil. Add salmon and bake for 8 to 12 minutes (note: the general rule is 8 to 12 minutes for salmon that is 1” (2.5 cm) at its thickest point, so adjust as needed).
  4. Toss couscous (remember to save half the couscous for Tuesday) with bell peppers, arugula and almonds. Add half the sauce to salad and toss to combine. Serve salmon with the remaining sauce over the top and salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (125)
Gluten-free (13)
Paleo (14)
Vegetarian (22)

69 reviews

Didn't love the sauce--wish I would have left out the red pepper flakes and cumin. It did reduce down to a nice thickness after about 30 minutes.

By: Jen
Posted: May 04, 2017
Diet: Paleo
0 Helpful

I doubled the red pepper flakes and cumin for more heat which I liked. Subbed a non-dairy coconut-based yogurt to make it vegan.

By: Katie
Posted: Oct 17, 2015
Diet: Vegetarian
0 Helpful

There was a lot of extra sauce. Not really sure what happened. It was also really liquidy. Maybe needed to reduce more.

By: Meryl
Posted: Oct 13, 2015
Diet: Original
0 Helpful

Felt the salmon was kind of bland. Cous cous salad was amazing though.

By: Elizabeth
Posted: Sep 27, 2015
Diet: Original
0 Helpful

Sauce is great, and easy.

By: Heather
Posted: Sep 25, 2015
Diet: Gluten-free
0 Helpful

The paleo version was delicious, namely because of the simple orange sauce recipe, and I'd make it again. Because I made the portion size for 2, it only called for 1 cup of orange juice and I did not experience the same frustration as others did with the sauce not reducing.

By: June
Posted: Sep 22, 2015
Diet: Paleo
0 Helpful