Our Pan-Fried Salmon with Asparagus & Couscous Salad is savory and ultra-nutritious. The balance of heart-healthy protein, nutritious greens, and superfood grains will fill you up with essential nutrients. Half a fillet of salmon contains 40 grams of protein and hardly any calories. Asparagus is chock-full of a long list of vitamins and minerals. The veggie is particularly full of Vitamin K, folate, and copper. Couscous is a filling, high-fiber, low-fat starch. As a complex carbohydrate, couscous is just what your body needs to stay full and energized throughout the day.
Our recipe is a simple one that requires minimal prep and effort. Just cook couscous, blanch asparagus, and fry salmon for a few minutes. Voila! You have a scrumptious, well-balanced meal that looks stunning and tastes heavenly. Serve and savor!
Yields: 4 servings | Calories: 308 | Total Fat: 13g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 439mg | Carbohydrates: 27g | Fiber: 3g | Sugars: 3g | Protein: 20g | SmartPoints: 9 |
1-3/4 cups couscous salad, 3-4 spears asparagus and 1 salmon fillet
- 4 (4 ounce) wild caught salmon fillets
- 1 tablespoon extra-virgin olive oil
- 1 bunch asparagus, woody bottom stems removed
- 1 cup (dry) whole wheat couscous
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 yellow or orange bell pepper, stemmed, seeded, and chopped
- 1/4 cup chopped parsley
- 2 tablespoons freshly squeezed lemon juice, divided
- 1 teaspoon kosher or sea salt, divided
- 1/4 teaspoon black pepper
In a pot, bring 2/3 cup water with 1/4 teaspoon salt to a boil. Add couscous. Cover and remove from heat. Let sit for 5 minutes or until other ingredients are complete. Remove lid and fluff with a fork.
Bring a small pot of water (about 4- 6 cups water) with 1/4 teaspoon salt to a boil. Blanch asparagus for 3 to 4 minutes in boiling water until bright green and crisp-tender. Remove.
Sprinkle salmon with salt and pepper. Place oil in a skillet over medium-high heat.
Add fillets, skin-side up. Cook for about 3 - 4 minutes until golden on one side.
Flip and cook for 3 to 4 more minutes, until skin is crisp and fish is firm.
Toss chopped raw peppers and parsley into couscous along with pepper, remaining 1/4 teaspoon salt, and 1 tablespoon lemon juice.
Place asparagus on top of couscous. Sprinkle the asparagus with remaining lemon juice. Top with salmon.
Serve and enjoy!
Love the recipe? Need more ways to cook salmon? Let us know! Leave a comment below.