This roasted salmon is a light refreshing meal that's perfect for any summer day. The flavors balance each other out so well and it also makes for an easy meal prep.
Ingredients:
2 cups couscous
2 cloves garlic, peeled and smashed
3 tbsp white wine vinegar
4 tbsp olive oil
2 tbsp mayo
1 tbsp honey
½ tsp kosher salt
¼ tsp black pepper
¼ tsp aleppo pepper
2 ½ cups finely chopped parsley
1 pint cherry tomatoes
4 salmon steaks (about 1 lb)
Seasoning for salmon: a sprinkle of each: paprika, aleppo pepper, kosher salt, black pepper
Olive oil
Directions:
Preheat the oven to 375, then cook the couscous according to the box instructions. Once the couscous is cooked, set to side or in the fridge to cool
Slice the cherry tomatoes into halves.
On a sheet pan, place the cherry tomatoes and salmon skin side down. Drizzle everything with a healthy amount of olive oil, then season the tomatoes with kosher salt and black pepper. Season each salmon steak with a sprinkle of each: paprika, kosher salt, black pepper, and aleppo pepper.
Once done seasoning, put the sheet pan into the oven, for about 10 minutes.
While the salmon and tomatoes cook, make the dressing. In a bowl add the smashed garlic, vinegar, olive oil, honey, salt, pepper, aleppo pepper, and mayo. Whisk till combine, and then remove the smashed garlic (it'll be too pungent if left in).
Next finely chop the parsley, then combine the dressing, cooled couscous and parsley in a bowl.
Then turn on your broiler, and broil the tomatoes and salmon for 5 minutes.
Once done, add the roasted tomatoes to the couscous mixture and mix.
To plate, add the couscous mixture to a bowl and place salmon on top, and enjoy!
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