Categories: Fish

Ingredients

• 6 skinless salmon fillets (about 6 ounces each)
• 3 1/2 tsp. kosher salt
• 1 tsp. black pepper
• 1 3/4 tsp. dried oregano
• 2 Tbsp. red wine vinegar
• 1/4 tsp. red pepper flakes
• 2 garlic cloves, finely chopped
• 3/4 cup plus 1 tablespoon olive oil
• 2 bell peppers (1 green, 1 red), cut into 1/2-inch pieces
• 1 cucumber, seeded and cut into 1/2-inch pieces
• 1/4 red onion, thinly sliced
• 1 1/2 cups couscous
• 6 oz. feta cheese, crumbled
• 1 cup pitted assorted olives, halved
• 3/4 cup tzatziki

Directions

1. Preheat the oven to 375°. Place the salmon on a baking sheet. In a small bowl, combine 2 teaspoons salt, 3/4 teaspoon pepper and 1 teaspoon oregano. Season the salmon on both sides with the mixture.

2. Bake until the salmon is opaque throughout, 12 to 14 minutes.

3. Whisk together the vinegar, red pepper flakes, garlic, 1 teaspoon salt and the remaining 1/4 teaspoon pepper and 3/4 teaspoon oregano in a medium bowl. Whisk in 3/4 cup olive oil until combined.

4. Add the bell peppers, cucumber and red onion to the vinaigrette. Stir until evenly coated.

5. Bring 2 cups water to a boil in a medium saucepan. Add the remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Stir in the couscous, then cover, remove from the heat and let sit 5 minutes. Fluff the couscous with a fork, add to the vegetables and stir to combine.

6. Divide the couscous mixture among shallow bowls. Top each serving with a salmon fillet and sprinkle with the feta and olives. Drizzle with the tzatziki.

Email to a friend | Print this recipe | Back