Lemon and lime zest pair perfectly with fresh fish, especially salmon. This is a perfect clean and low-carb meal. We were pretty hungry so we added some baked sweet potato and a salad.
Total time: 35 minutes
What you need:
- Olive oil
- 2 4-oz boneless, skinless salmon fillets
- Some salt and fresh ground black pepper
- 1 tbsp whole wheat bread crumbs (toast a slice of bread and crumble it with your hands)
- 1/2 tbsp chopped fresh parsley
- 2 tsp lemon zest
- 2 tsp lime zest
- 1 small onion, minced
- 1/2 cup couscous
- 3/4 cup low-sodium vegetable broth
- 1 cup de-ribbed and chopped kale
- 1/2 tbsp fresh lemon juice
- 1/4 cup finely grated Parmesan cheese
- Preheat oven to 350ºF or 175ºC. Line your baking tray with a baking sheet and use a brush on some olive oil to avoid the salmon from sticking on the paper.
- Season the salmon with salt and pepper to taste, transfer to baking sheet.
- In a small bowl, combine the bread drums, parsley and 1 tsp of each lemon zest and lime zest. Sprinkle the mixture over the salmon, press it a little so it adheres to the fish, set aside.
- In a small saucepan, heat some oil. Add the onion and sauté, stirring frequently until translucent, 3 to 4 minutes. Add couscous and cook for a minute. Stir in broth and kale. Bring to a simmer, reduce heat to low and cover. Simmer gently until liquid is absorbed and the couscous tender. 15-17 minutes.
- Transfer the salmon to the oven and bake until cooked through, depending on it's size, 12 to 15 minutes.
- Add lemon juice, the remaining lime and lemon zest and the parmesan to the couscous. Season with some salt and pepper.
- Divide the couscous mixture between the plates and top it with the baked salmon.