Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- Place the salmon fillet on a baking tray, drizzle with 1 tablespoon of olive oil, and rub with cumin, lime juice, and salt. Set aside.
- In a small pot, bring 400 ml of water to a boil. Add couscous, cover, and remove from heat. Let it sit for 5 minutes until fluffy.
- While the couscous cooks, toss cauliflower florets and diced bell pepper with the remaining olive oil, salt, and pepper in a mixing bowl.
- Spread the vegetables on another baking tray and roast in the oven for 15-20 minutes or until tender and slightly browned.
- In the last 10 minutes of veggie roasting, add the salmon to the oven. Bake until the salmon flakes easily with a fork, about 12-15 minutes.
- Once everything is cooked, fluff the couscous with a fork, and serve on plates topped with salmon, roasted vegetables, a sprinkle of dill, and cracked black pepper.
Nutrition
Notes
For the best flavor, be sure to use fresh dill; it really brightens the entire dish!
If you're out of couscous, quinoa or brown rice can make great substitutes.
Feel free to play around with vegetables according to the season—zucchini or asparagus work wonderfully too!
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
When reheating, a splash of lemon juice can enhance the flavors!
If you're out of couscous, quinoa or brown rice can make great substitutes.
Feel free to play around with vegetables according to the season—zucchini or asparagus work wonderfully too!
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
When reheating, a splash of lemon juice can enhance the flavors!