Best of the Sea: Truffle-Scented Salmon with Lemon-Dill Couscous

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent salmon fillets glazed with truffle oil and served atop a zesty lemon-dill couscous, balanced with crisp vegetables and a tangy herb sauce. This Mediterranean-inspired seafood recipe (gluten-free), ready in about 55 minutes, layers salmon fillets, truffle oil, lemon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Season salmon with 1/2 tsp salt and 1/4 tsp pepper. Drizzle with 1 tbsp truffle oil and 1 tbsp lemon juice, then bake for 12-15 minutes until flaky and golden.
  2. Step 2: In a large bowl, combine cooked couscous, 1 tbsp chopped dill, 1/2 tsp salt, and 1/4 tsp pepper. Stir in 1 tbsp olive oil and 1 tbsp lemon juice.
  3. Step 3: Toss zucchini and red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast on a baking sheet for 15 minutes until tender and caramelized.
  4. Step 4: Whisk together 2 tbsp white wine vinegar, 1 tbsp olive oil, 1 tsp lemon juice, and 1 tbsp minced garlic to make the herb sauce.
  5. Step 5: To serve, divide couscous among plates, top with salmon, roasted vegetables, and a drizzle of herb sauce. Garnish with remaining dill and lemon zest.

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