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Sheet Pan Lemon Garlic Salmon with Asparagus and Couscous Recipe

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4.1 from 12 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

This vibrant Sheet Pan Lemon Garlic Salmon recipe combines tender, flaky salmon with fresh asparagus roasted to perfection, all flavored with a zesty lemon garlic dressing. Served alongside fluffy couscous topped with crunchy almonds and fresh parsley, this healthy and flavorful dish comes together quickly on a single pan, making it perfect for an easy weeknight meal.

Ingredients

Salmon and Asparagus

  • 3 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice (plus more for the couscous)
  • 2 cloves garlic (minced or pressed)
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1½ pounds salmon filets (4 even size pieces)
  • 1 pound asparagus (ends trimmed)

Couscous and Garnish

  • 1½ cups plain or whole wheat couscous
  • 1/3 cup sliced almonds
  • Lemon slices and/or fresh parsley (for garnish)

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil and lightly spray it with cooking spray to prevent sticking and simplify cleanup.
  2. Prepare lemon garlic mixture: In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper until well combined. Reserve ¼ cup of this mixture in a separate small bowl for later use with the asparagus.
  3. Arrange and season salmon: Place the salmon filets in the center of the prepared baking sheet. Drizzle or brush them evenly with the lemon garlic mixture, making sure each piece is well coated. Place the baking sheet in the preheated oven and bake the salmon for 5 minutes.
  4. Add asparagus: Remove the pan from the oven and arrange the trimmed asparagus around the salmon pieces. Drizzle the reserved ¼ cup lemon garlic mixture over the asparagus and gently toss to coat evenly.
  5. Continue baking: Return the pan to the oven and bake for an additional 10 minutes, or until the salmon is cooked through and flakes easily with a fork. For extra browning and a slightly crispy top, broil for the last 2–3 minutes, watching closely to avoid burning. Season with additional salt and pepper if desired.
  6. Cook couscous: While the salmon and asparagus are baking, prepare the couscous according to the package instructions. Once cooked, fluff it with a fork and stir in a squeeze of fresh lemon juice for brightness. Top the couscous with sliced almonds and a sprinkle of fresh parsley for added texture and flavor.
  7. Plate and garnish: Serve the baked salmon and asparagus alongside the lemony couscous. Garnish with extra lemon slices and fresh parsley to add a fresh, vibrant finish to the dish.

Notes

  • To ensure even cooking, choose salmon filets of similar size and thickness.
  • If you prefer your asparagus more tender, you can trim the woody ends further or blanch them briefly before roasting.
  • Feel free to substitute almonds with toasted pine nuts or walnuts for a different crunch.
  • Broiling is optional but enhances the caramelization of both the salmon and asparagus.
  • For a gluten-free option, substitute couscous with quinoa or cauliflower rice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/sheet-pan-lemon-garlic-salmon-with-asparagus-and-couscous-recipe/