Mediterranean Salmon-Couscous Skillet
Ingredients
- 1½ cups couscous
- 6 (6-oz) salmon fillets
- 1 tsp kosher salt, divided
- ½ tsp pepper
- 2 Tbsp olive oil
- ¼ cup fresh lemon juice
- ¼ cup white wine (or use low-sodium chicken broth)
- 1 pint grape tomatoes, halved
- 3 Tbsp capers
- 2 Tbsp butter
Instructions
- Cook couscous according to package directions, adding ½ tsp salt to water.
- Sprinkle fish with ½ tsp each salt and pepper. Cook fish, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until done. Remove from skillet.
- Add lemon juice and wine to skillet, scraping skillet to loosen browned bits. Cook 2 minutes or until reduced by half. Stir in tomatoes, capers, and butter; cook 2 minutes or until slightly thickened. Stir in couscous. Serve fish over couscous.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
504
|
504
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 37 | 37 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 556 | 556 |
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