Ingredients:

  • 2 (6 oz / 170g) salmon fillets, skin on or off
  • 1 tablespoon / 15 ml olive oil
  • 1/2 teaspoon / 2.5 ml dried oregano
  • 1/4 teaspoon / 1.25 ml garlic powder
  • Salt and black pepper to taste
  • 1 cup / 190g couscous
  • 1 cup / 240 ml vegetable broth (or water)
  • 1 tablespoon / 15 ml olive oil
  • Salt to taste
  • 1 cup / 150g cherry tomatoes, halved
  • 1/2 cup / 75g cucumber, diced
  • 1/2 cup / 75g red onion, thinly sliced
  • 1/4 cup / 35g Kalamata olives, pitted and halved
  • 1/4 cup / 30g crumbled feta cheese
  • 2 tablespoons / 30 ml fresh parsley, chopped
  • 2 tablespoons / 30 ml olive oil
  • 2 tablespoons / 30 ml lemon juice
  • 1 tablespoon / 15 ml red wine vinegar
  • 1 teaspoon / 5 ml Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon / 15 ml fresh oregano, chopped
  • Salt and black pepper to taste

Instructions:

  1. Cook the Couscous: Bring broth (or water) and olive oil to a boil in a saucepan. Stir in couscous, remove from heat, cover, and let stand for 5 minutes. Fluff with a fork and season with salt.
  2. Prepare the Salmon: Pat salmon fillets dry and season with oregano, garlic powder, salt, and pepper.
  3. Sear the Salmon: Heat olive oil in a skillet over medium-high heat. Add salmon fillets, skin-side down (if using skin-on), and sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F / 63°C.
  4. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
  5. Assemble the Bowls: Divide couscous between two bowls. Top with seared salmon, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
  6. Drizzle and Garnish: Drizzle the lemon-herb dressing over the bowls. Garnish with fresh parsley. Serve immediately.