Baked Salmon With Couscous Pilaf

Total Time
Prep 15 mins
Cook 35 mins

This is a super easy, one dish meal with fresh, delicious ingredients.

Ingredients Nutrition


  1. Preheat oven to 450 degrees F.
  2. Slice the carrots lengthwise and then in 1/8 inch diagonal sections.
  3. In a 9x13 inch baking pan, mix together the carrots, couscous, almonds, raisins, mint, oil, salt and pepper and 1 1/4 cups of water.
  4. Place the salmon fillets on top of this mixture and season generously with more salt and pepper.
  5. Cover the pan with a piece of aluminum foil.
  6. Bake for 30-35 minutes, or until fish is opaque.
  7. Transfer fish to plates.
  8. Fluff couscous with a fork and place next to salmon on plates.
  9. Serve with lemon wedges.


Most Helpful

I prepared this recipe last night, and DH and I thought that it was really good! It was very quick and easy to put together. We are constantly looking for new ways to prepare our salmon. We always use farm raised salmon from Scotland, which is the very best farm raised salmon you can purchase (at least here, anyway). I toasted the almonds in the oven and nuked the sliced carrots in the microwave for about 2 minutes to make sure they were properly done. I also used low sodium chicken broth as suggested in another review and used Israeli Couscous, which we like more than the regular. To top it off, we sprinkled a little parmesan cheese on the salmon about 5 minutes before it was done. This recipe is on our list of favorites! It makes a nice presentation for guests, too. Thanks, Geema for posting!

MrsJ February 11, 2009

This was great and sooo easy! I used chicken broth in place of the water and everything else was the same. Very good healthy dinner. Thanks!

SweetySJD May 01, 2007

This is a great way to prepare salmon! It's pretty much a one-dish meal. It has a very subtle flavor that really brings out the fresh mint. Thanks to the advice of some more experiences Zaar chefs, I halved this recipe, including the water, and baked it in an 8x8 dish for 20 minutes. It was just the right amount of time for the salmon and couscous, although I would recommend cutting the carrots into smaller pieces if you're going to cook it for a shorter time like that. All in all this made for a very tasty dinner! Thanks, Geema.

Kree April 05, 2005

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