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Salmon and Couscous Bake

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  • Prep 15 min
  • Total 0 min
  • Servings 4
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Looking for a hearty dinner? Then check out this baked pasta and salmon casserole that’s ready in 40 minutes.
Updated Nov 3, 2010
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Ingredients

  • 1 pound salmon fillets, about 3/4 inch thick
  • 1 package (5.6 ounces) toasted pine nut couscous mix
  • 1 1/2 cups hot water
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried dill weed
  • 1 small zucchini, coarsely chopped
  • 1 small yellow summer squash, coarsely chopped
  • 1/4 teaspoon dried dill weed
  • Toasted pine nuts, if desired

Steps

  • 1
    Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Cut fish into 4 serving pieces.
  • 2
    Stir couscous, seasoning packet from couscous mix, water, oil, lemon juice, 1/2 teaspoon dill weed, the zucchini and summer squash in baking dish. Place fish on couscous mixture. Sprinkle fish with 1/4 teaspoon dill weed.
  • 3
    Cover and bake 20 to 25 minutes or until liquid is absorbed and fish flakes easily with fork. Sprinkle with pine nuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Many kinds of fresh fish can be substituted for the salmon. We recommend sea bass, snapper, grouper or haddock.
  • tip 2
    Packed with omega-3 fatty acids, salmon is low in fat and high in poly-unsaturated oils.

Nutrition

330 Calories, 10g Total Fat, 30g Protein, 33g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
90
Total Fat
10g
Saturated Fat
2g
Cholesterol
75mg
Sodium
75mg
Total Carbohydrate
33g
Dietary Fiber
3g
Protein
30g
% Daily Value*:
Iron
8%
8%
Exchanges:
2 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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