Salmon, Asparagus, and Couscous Salad

By Riley Wofford
January 1, 2014
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Author Notes:

Warm baked salmon, Israeli couscous, and asparagus salad with feta cheese and lemon-dill dressing.

Riley Wofford

Serves: 4 to 6


  • 1/4 cup fresh lemon juice
  • 1 tablespoon chopped dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  1. Whisk together the lemon juice, dill, salt, and pepper in a small bowl. Gradually whisk in the olive oil to combine.


  • 1 (1 1/4 pound) skinless salmon fillet
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 cup Israeli couscous
  • 1/2 red onion, thinly sliced
  • 1/3 cup crumbled feta cheese
  1. Preheat the broiler. Line a large rimmed baking sheet with foil and place the salmon on the baking sheet. Drizzle with the olive oil and season with the salt and pepper. Broil the salmon for 6 to 8 minutes, until the fish is cooked through and flakes easily. Remove from the oven and, using two forks, break the fish up into bite-size pieces.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, until crisp-tender. Transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside. Add the couscous to the boiling water, remove from the heat, and let sit for 5 to 6 minutes, until al dente. Drain the pasta.
  3. Toss together the asparagus, couscous, salmon, red onion, and feta in a large bowl to combine. Drizzle the dressing over the salad and toss to coat.

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