Go Back

Sheet-Pan Salmon with Cherry Tomatoes and Couscous

Salmon and cherry tomatoes go on one pan. Couscous gets five minutes of boiling water and a lid. That's genuinely the whole plan.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 1 lb salmon fillets about 2 to 3 pieces
  • 2 cups cherry tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 cup couscous
  • 1 1/4 cups low-sodium chicken or vegetable broth
  • 1 lemon sliced and zested
  • Handful fresh parsley chopped

Method
 

  1. Preheat oven to 400°F. Line a sheet pan with foil.
  2. Toss salmon and tomatoes with olive oil, oregano, salt, pepper, and lemon zest. Arrange on pan.
  3. Roast 12 to 15 minutes, until salmon flakes and tomatoes soften.
  4. Meanwhile, bring broth to a boil, stir in couscous, remove from heat, cover 5 minutes, then fluff.
  5. Serve salmon and tomatoes over couscous with a squeeze of lemon and a sprinkle of parsley.