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Salmon, Asparagus, and Couscous Salad

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Baked salmon and spring asparagus tossed with lemon-dill couscous.

Ingredients

  • FOR THE DRESSING:
  • ¼ cups Fresh Lemon Juice
  • 1 Tablespoon Chopped Dill
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • ¼ cups Extra Virgin Olive Oil
  • FOR THE SALAD:
  • 1-¼ pound Skinless Salmon
  • 1 Tablespoon Olive Oil
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 1 pound Asparagus, Trimmed And Cut Into 2-inch Pieces
  • 1 cup Israeli Couscous
  • ⅓ cups Crumbled Feta Cheese
  • ½ whole Red Onion, Thinly Sliced

Preparation

1. To make the dressing, whisk together the lemon juice, dill, salt, and pepper in a small bowl. Gradually whisk in olive oil to combine. Set aside.

2. To make the salad, preheat the broiler. Line a large rimmed baking sheet with aluminum foil and place the salmon on the baking sheet. Drizzle with olive oil and season with salt and pepper. Broil the salmon for 6 to 8 minutes, until the fish is cooked through and flakes easily. Remove from the oven and, using two forks, break the fish up into bite-size pieces.

3. Meanwhile, bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, until tender but still crisp. Transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside. Add the couscous to the water, remove from the heat, and cover the pan. Let sit for 5 to 6 minutes, until al dente. Drain the pasta.

4. Toss together the asparagus, couscous, salmon, feta, and red onion in a large bowl to combine. Drizzle the dressing over the salad and toss to coat.

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Profile photo of Dixie Mason

Dixie Mason on 5.10.2013

I roasted the asparagus rather than steaming it.

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