This recipe combines the rich flavors of baked salmon with a vibrant Mediterranean couscous, creating a delightful and nutritious meal.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even cooking.
Place the salmon fillets in a baking dish. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Squeeze the juice of one lemon over the fillets.
For extra flavor, let the salmon marinate for 10 minutes before baking.
Bake the salmon in the preheated oven for 20-25 minutes, or until it flakes easily with a fork.
Avoid overcooking the salmon to keep it moist and tender.
In a saucepan, bring water to a boil. Add couscous, cover, and remove from heat. Let it sit for 5 minutes.
Use a fork to fluff the couscous after it has absorbed the water.
In a mixing bowl, combine the cooked couscous with cherry tomatoes, cucumber, parsley, green onion, and crumbled feta cheese. Season with salt and pepper.
Chill the salad in the fridge for 10 minutes for a refreshing taste.
Serve the baked salmon over the couscous salad. Garnish with additional parsley if desired.
Serve immediately for the best flavor and texture.
