Recipe by Outta Here
A quick weeknight dinner for two. Healthy, too! Serve with steamed green beans or carrots.
Top Review by rpgaymer
I enjoyed this well-flavored and easy-to-make recipe. The soy sauce and oranges really mellow out the strong fishy taste of the salmon. I used orange juice instead of water in the couscous, and threw in some fresh basil. [Made & Reviewed for PRMR]
- 2 (226.79 g) salmon fillets, 1-inch thick
- 1.23 ml lemon pepper or 1.23 ml black pepper
- 4.92 ml low sodium soy sauce
- 4 orange slices, thin
- 236.59 ml broccoli floret (very small pieces)
- 118.29 ml low sodium chicken broth
- 78.07 ml water
- 1 garlic clove, minced
- 0.59 ml salt
- 118.29 ml regular couscous or 118.29 ml whole wheat couscous
Directions See How It's Made
- Preheat oven to 450°F Lightly coat a nonstick baking pan with cooking spray or olive oil.
- Rinse fish and pat dry with paper towel. Season with lemon pepper.
- Place fish in prepared pan, tucking under any thin edges. Drizzle with soy sauce. Arrange orange slices on top of fish. Cover with aluminum foil and bake 8 to 12 minutes, or until fish flakes easily when tested with a fork.
- Meanwhile, in a medium saucepan, combine broccoli, broth, water, garlic and salt. Bring to just boiling; reduce heat and cover pan. Simmer about 3 minutes.
- Stir in the couscous, remove pan from heat and cover. Let stand 5 minutes.
- To serve, spoon couscous mixture onto a serving platter (or divide between two plates). Arrange fish and orange slices on top of couscous.