Salmon With Lemon-Cilantro Vinaigrette
Serves 4|
Hands-On Time:
15m
|
Total Time:
20m
Ingredients
- 1 10-ounce box couscous (1 1/2 cups)
- 3 tablespoons olive oil
- 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
- Cook the couscous according to the package directions.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
- Season the salmon with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side.
- In a bowl, combine the cilantro, scallions, lemon juice, remaining oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and couscous.
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.
Quick Tip
To get more juice from a lemon, roll it on the counter a few times before squeezing.
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