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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
  

  • 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

Instructions
 

  • Combine water/chicken broth or Veggie broth, 1/2 teaspoon salt, 2 teaspoons of the butter in a saucepan.
  • Bring to a boil and then stir in the couscous.
  • Reduce heat and simmer covered for 10 min.
  • Remove pan from heat and add in Feta, chopped tomatoes, and green onions.
  • Drizzle olive oil on the bottom of a glass 9x13 pan
  • Place salmon in glass pan.
  • 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.
  • top each piece of salmon with a pat a tablespoon (pat of butter) of butter
  • Cover a glass pan with foil and bake for 10-15 minutes. Do not overcook. I set a timer and checked after 8 min.
  • Serve salmon on a bed of the couscous
  • 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.