Roasted Salmon and Brussels Sprouts Couscous Bowls
A delicious and healthy meal combining roasted salmon, Brussels sprouts, and couscous for a perfect weeknight dinner.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Saucepan
- 1 Mixing Bowl
Ingredients
For the Salmon
- 4 salmon fillets
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
For the Brussels Sprouts
- 1 lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
For the Couscous
- 1 cup couscous
- 1 1/2 cups water
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F. Season the salmon fillets with olive oil, lemon juice, salt, and pepper. Place them on a baking sheet lined with parchment paper.
- Roast the salmon in the preheated oven for 12-15 minutes or until cooked through and flaky.
- Trim and halve the Brussels sprouts. Toss with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast in the oven for 20-25 minutes, stirring halfway through, until crispy and golden brown.
- In a saucepan, bring water to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork and season with olive oil, salt, and pepper.
Serving
- Divide the couscous among bowls. Top with roasted salmon and Brussels sprouts. Serve immediately.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: Do not overcook the salmon to keep it moist and tender. Ingredient Substitutions: Use quinoa instead of couscous for a gluten-free option. How to Serve: Garnish with fresh herbs for added flavor. Storage & Freshness: Consume within 3 days for optimal freshness. Make-Ahead Tips: Prepare the couscous in advance and store separately from the salmon and Brussels sprouts.