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The Best Baked Salmon with Tomato Feta Couscous

This perfectly baked salmon is served over a flavorful Feta Tomato Couscous that is easy enough to make for a busy weeknight but still an excellent choice for company.
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Ingredients Method Notes

Ingredients
  

  • 4 4 ounce Pieces of salmon
  • 6 tablespoon Butter
  • 1 Lime
  • 1 6 oz Couscous -Pearl
  • 1/2 cup water, vegetable broth, or chicken broth I make my chicken broth with Better then Bouillon Reduced Sodium
  • 1 cup Tomato -diced
  • 1 cup Crumbled Feta Cheese
  • 1/4 cup Green Onions -chopped
  • 1/2 teaspoon Salt For couscous
  • 1 teaspoon Garlic powder
  • 1 teaspoon Pepper
  • 1 teaspoon Salt
  • Olive oil Drizzle on bottom of the glass baking pan
  • Fresh dill

Method
 

  1. Combine water/chicken broth or Veggie broth, 1/2 teaspoon salt, 2 teaspoons of the butter in a saucepan.
  2. Bring to a boil and then stir in the couscous.
  3. Reduce heat and simmer covered for 10 min.
  4. Remove pan from heat and add in Feta, chopped tomatoes, and green onions.
  5. Drizzle olive oil on the bottom of a glass 9x13 pan
  6. Place salmon in glass pan.
  7. Squeeze the juice of 1 lime over the top of the salmon—season with salt, pepper, and garlic powder. You can use more or less of the seasoning based on your preference.
  8. top each piece of salmon with a pat a tablespoon (pat of butter) of butter
  9. Cover a glass pan with foil and bake for 10-15 minutes. Do not overcook. I set a timer and checked after 8 min.
  10. Serve salmon on a bed of the couscous
  11. Add additional chopped green onions and a spring of dill if desired

Notes

I always have a jar of the reduced sodium roasted chicken Better than Bouillon on hand. If a recipe calls for chicken broth, this is what I use!
These are my favorite glass liquid measuring cups because they have a lid! I heat the water in my tea kettle and a spoonful to a glass measuring cup.