Herb-Crusted Salmon and Israeli Couscous

Herb-Crusted Salmon and Israeli Couscous
Servings: 4 Prep 10 mins Cook 8 mins Broil 7 mins


  • 3/4 teaspoon salt
  • 1 cup Israeli couscous
  • 2 1/2 tablespoons panko bread crumbs
  • 2 tablespoons chopped fresh dill
  • 4 salmon fillets (about 4 ounces each)
  • 1/4 teaspoon black pepper
  • 2 teaspoons Dijon mustard
  • 3 cups baby spinach, roughly chopped
  • 1/4 cup low-sodium chicken broth

Make It

1. Heat oven to broil. Place nonstick foil on a rimmed baking sheet and set aside.

2. Bring 1-1/4 cups water to a boil in a medium-size pot. Add 1/2 teaspoon of the salt and the couscous. Cover and cook 8 minutes, stirring occasionally; set aside.

3. Meanwhile, stir together bread crumbs and 1 tablespoon dill; set aside. Sprinkle salmon with remaining 1/4 teaspoon salt and the pepper and place on prepared baking sheet. Place directly under broiler and cook for 5 minutes.

4. Remove salmon from oven and lower rack so its 6 inches from heating element. Brush salmon with mustard and sprinkle with bread crumb mixture, pressing to adhere. Generously spritz each fillet with nonstick cooking spray and return to oven; broil 2 minutes.

5. Stir remaining tablespoon dill, spinach and chicken broth into couscous; let sit 5 minutes. Serve with salmon.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 307, Fat, total (g): 7, chol. (mg): 63, sat. fat (g): 1, carb. (g): 31, fiber (g): 2, pro. (g): 27, sodium (mg): 318, Percent Daily Values are based on a 2,000 calorie diet.