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Salmon With Lemon-Cilantro Vinaigrette

Jose Picayo
Serves 4 Hands-On Time: 15m Total Time: 15m

Ingredients

  • 1 10-ounce box couscous (1 1/2 cups)
  • 3 tablespoons olive oil
  • 1 1 skinless salmon fillet (1 1/4 pounds), cut into 4 portions
  • 1/2 teaspoon paprika
  • kosher salt and black pepper
  • 1/2 cup fresh cilantro, chopped
  • 4 scallions, thinly sliced
  • 2 tablespoons fresh lemon juice

Directions

  1. Cook the couscous according to the package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with the paprika, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side.
  3. Meanwhile, in a small bowl, combine the cilantro, scallions, lemon juice, the remaining 2 tablespoons of oil, and 1⁄4 teaspoon each salt and pepper. Drizzle over the salmon and couscous.
By Sara Quessenberry,  October 2009
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Quick Tip

Toxins in fish accumulate in the fat, so it's wise to remove fat and fatty skin before cooking.

Nutritional Information

  • Per Serving
  • Calories 556
  • Fat  19g
  • Sat Fat  3g
  • Cholesterol  90mg
  • Sodium  441mg
  • Protein  42g
  • Carbohydrate  55g
  • Fiber  3g
What does this mean? See Nutrition 101.

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