Lemon-Dill Salmon with Asparagus Couscous

Lemon-Dill Salmon with Asparagus Couscous
Makes:
4
Prep Time:
10
minutes
Total Time:
30
minutes
based on 1 reviews
7
Team this Lemon-Dill Salmon with asparagus and couscous for a flavorful 30-minute meal.

In this recipe:

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Ingredients:

  • Nonstick cooking spray
  • 4 (6 ounces each) salmon fillets
  • 2 teaspoons chopped fresh dill
  • 1 MAGGI Vegetable Flavor Bouillon Cube, crushed
  • 3/4 teaspoon lemon pepper
  • 1 3/4 cups water
  • 1/2 to 3/4 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1 cup chopped asparagus tips or broccoli florets
  • 2 cloves garlic, finely chopped
  • 1 cup whole-wheat couscous
  • Lemon wedges (optional)

Directions:

PREHEAT oven to 500° F. Coat rack of grill pan with nonstick cooking spray. Place salmon on prepared rack. Sprinkle evenly with dill, vegetable bouillon and lemon pepper.

BAKE for 10 minutes or until salmon flakes easily when tested with a fork.

COMBINE water, chicken bouillon, asparagus and garlic in medium saucepan. Bring to a boil; reduce heat to medium-low. Cover; cook for 3 minutes or just until asparagus is crisp-tender. Stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff couscous with fork. Serve salmon over couscous. Serve with lemon wedges.


Reviews:

Review This Recipe

Exquisitely Gourmet

 Star(s)

Judie A. from Houston

This is undoubtedly the easiest, most sophisticated meal I have ever prepared. I used a pine nut and couscous blend for the couscous, and made the vegetable bouillon into a sauce, since it wouldn't crush, but otherwise cooked the recipe as it read. I got such rave reviews from the family that I'll probably make this again soon.

Read More Reviews

Review This Recipe
  •  Star(s)

    Exquisitely Gourmet

    Judie A. from Houston

    This is undoubtedly the easiest, most sophisticated meal I have ever prepared. I used a pine nut and couscous blend for the couscous, and made the vegetable bouillon into a sauce, since it wouldn't crush, but otherwise cooked the recipe as it read. I got such rave reviews from the family that I'll probably make this again soon.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 535
  • Calories from Fat: 174
  • Total Fat: 19g (30% of DV)
  • Saturated Fat: 4g (18% of DV)
  • Cholesterol: 100mg (33% of DV)
  • Sodium: 632mg (26% of DV)
  • Carbohydrates: 48g (16% of DV)
  • Dietary Fiber: 8g (31% of DV)
  • Sugars: 1g
  • Protein: 43g
  • Vitamin A: 7% of DV
  • Vitamin C: 13% of DV
  • Calcium: 6% of DV
  • Iron: 18% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lemon-Dill Salmon with Asparagus Couscous

Ingredients

  • Nonstick cooking spray
  • 4 (6 ounces each) salmon fillets
  • 2 teaspoons chopped fresh dill
  • 1 MAGGI Vegetable Flavor Bouillon Cube, crushed
  • 3/4 teaspoon lemon pepper
  • 1 3/4 cups water
  • 1/2 to 3/4 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1 cup chopped asparagus tips or broccoli florets
  • 2 cloves garlic, finely chopped
  • 1 cup whole-wheat couscous
  • Lemon wedges (optional)

 

Directions

PREHEAT oven to 500° F. Coat rack of grill pan with nonstick cooking spray. Place salmon on prepared rack. Sprinkle evenly with dill, vegetable bouillon and lemon pepper.

BAKE for 10 minutes or until salmon flakes easily when tested with a fork.

COMBINE water, chicken bouillon, asparagus and garlic in medium saucepan. Bring to a boil; reduce heat to medium-low. Cover; cook for 3 minutes or just until asparagus is crisp-tender. Stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff couscous with fork. Serve salmon over couscous. Serve with lemon wedges.

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