Lemon Herb Crusted Salmon with Mediterranean Couscous

Ingredients

• 4 fillets salmon, skin-on
• 2 tablespoons olive oil
• 1 teaspoon lemon zest, freshly grated
• 1 cup fresh parsley, finely chopped
• 1 cup breadcrumbs
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup couscous
• 1 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 cup feta cheese, crumbled
• 1 cup fresh mint, chopped

Method

1. 01
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 02
   In a small bowl, combine lemon zest, chopped parsley, breadcrumbs, olive oil, salt, and pepper to create the herb crust.
3. 03
   Place the salmon fillets on the prepared baking sheet, skin-side down.
4. 04
   Spread a thin layer of Dijon mustard over the top of each salmon fillet.
5. 05
   Evenly distribute the herb crust mixture over the mustard-coated salmon fillets, pressing gently to adhere.
6. 06
   Bake the salmon in the preheated oven for 12-15 minutes, or until the crust is golden and the salmon is cooked through.
7. 07
   While the salmon is baking, bring the vegetable broth to a boil in a medium saucepan.
8. 08
   Stir the couscous into the boiling broth, cover the saucepan, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
9. 09
   In a large bowl, combine the cooked couscous with cherry tomatoes, cucumber, red onion, olive oil, lemon juice, feta cheese, and fresh mint. Toss gently to combine.
10. 10
    Serve the baked salmon on a bed of the Mediterranean couscous, garnished with additional parsley if desired.