Name: Black Pepper Salmon Couscous Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 150 g each salmon fillets; 200 g couscous; 500 ml vegetable broth; 100 g kale, chopped; 200 g pumpkin, cubed; 2 tbsp olive oil; 1 tsp black pepper; to taste Salt; 4 tbsp fresh dill, chopped; 200 g plain yogurt; for serving Lemon wedges (optional); 30 g Sliced almonds (optional)

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Black Pepper Salmon Couscous Bowl

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Dive into a vibrant and nutritious Black Pepper Salmon Couscous Bowl, where perfectly cooked salmon meets fluffy couscous, complemented by the earthy taste of kale and the delightful crunch of pumpkin. Topped with refreshing dill and a spoonful of creamy yogurt, this dish is both satisfying and packed with flavor. Don't hesitate to get creative – feel free to swap out veggies or add your favorite toppings!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: General Healthy Food

Cuisine: Healthy, Mediterranean

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

4 150 g each salmon fillets
200 g couscous
500 ml vegetable broth
100 g kale, chopped
200 g pumpkin, cubed
2 tbsp olive oil
1 tsp black pepper
to taste Salt
4 tbsp fresh dill, chopped
200 g plain yogurt
for serving Lemon wedges optional
30 g Sliced almonds optional

Equipment

Baking tray
Blanching pot (for broccoli)
Chef's knife
Heatproof mixing bowl
Fork for fluffing quinoa
Mixing spoon

Method

Preheat your oven to 200°C (400°F). Place the pumpkin cubes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 15–20 minutes, or until tender and slightly caramelized.
While the pumpkin is roasting, bring vegetable broth to a boil in a pot. Add couscous, remove from heat, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
Season the salmon fillets with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat, and sear the salmon fillets for 4–5 minutes on each side until golden and cooked through.
In the same skillet, add the chopped kale and sauté for 2–3 minutes until wilted.
To serve, layer the couscous at the bottom of each bowl, add the sautéed kale, the roasted pumpkin, and the seared salmon fillet on top.
Finish with fresh dill and a generous dollop of yogurt. Add lemon wedges and sliced almonds if desired.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 35gFat: 27gSodium: 350mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 150mgIron: 2.5mg

Notes

Feel free to replace the salmon with grilled chicken or tofu for a twist!
If you prefer, quinoa can be used instead of couscous for a gluten-free option.
Store any leftovers in an airtight container in the refrigerator for up to 2 days and enjoy cold or reheated.
Experiment with your favorite herbs and spices to make this bowl uniquely yours!

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Black Pepper Salmon Couscous Bowl