Lemon-Dill Salmon with Lemon-Herb Couscous
Flaky salmon fillets baked with fresh dill, served over fluffy lemon-infused couscous for a bright, herbaceous meal. This mediterranean-inspired seafood ready in about 30 minutes pairs (6 oz each) salmon fillets, fresh dill, large lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 tbsp fresh dill
- 1 large lemon
- 1 cup couscous
- 1 cup chicken broth
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F. Pat 4 salmon fillets dry, then top each with 1/2 tbsp fresh dill, 1 tsp lemon zest, and 1/4 tsp salt. Place on a parchment-lined baking sheet.
- Step 2: Squeeze juice from 1 large lemon into a bowl, then add 1 tbsp olive oil and 1/4 cup chopped fresh dill. Brush half over salmon. Bake for 15-18 minutes until salmon flakes easily with a fork.
- Step 3: Meanwhile, bring 1 cup chicken broth to a simmer in a saucepan. Stir in 1 cup couscous, cover, and remove from heat. Let sit for 5 minutes until liquid is absorbed.
- Step 4: Fluff couscous with a fork, then stir in remaining 1 tbsp dill and 1 tsp lemon zest. Serve salmon on a bed of lemon-herb couscous with extra lemon wedges.
Frequently asked questions
How long does Lemon-Dill Salmon with Lemon-Herb Couscous take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Salmon with Lemon-Herb Couscous?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Lemon-Dill Salmon with Lemon-Herb Couscous?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Salmon with Lemon-Herb Couscous for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Salmon with Lemon-Herb Couscous?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is my new go-to weeknight dinner. So simple and bursting with fresh flavors.
- ★★★★★
My family loved the lemon-dill salmon and the couscous was perfectly light and herby.
- ★★★★☆
Cooked it for date night and it took longer than the recipe said to cook the salmon, but still tasty.
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