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Orange-Dijon Salmon with Almond-and-Herb Couscous


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  • 1 Tbsp Dijon mustard
  • 1 tsp Whole-grain mustard
  • 1 Tbsp orange marmalade
  • 1 1/4 lbs salmon, cut into four equal portions
  • 3/4 cup couscous
  • 2 Tbsp sliced almonds, toasted
  • 1 cup fresh chives, chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup fresh mint, chopped
  • 1 Tbsp Olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper


Preparation time 15mins
Cooking time 30mins


Step 1

1. Preheat the oven to 375 degrees. In a small bowl, combine the Dijon mustard, whole grain mustard and orange marmalade. Place the salmon, skin side down, in a baking dish and spread the mustard marmalade mixure evenly over the top of each piece; cook 12 minutes.

2. Meanwhile, in a small pot, bring 3/4 cup water to a boil; remove from heat. Stir in the couscous, cover and let sit 5 minutes. Fluff with a fork and mix in the almonds, chives, parsley, mint, oil, lemon juice, lemon zest, salt and black pepper. Serve topped with salmon.


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