Salmon with Couscous and Kale

Salmon, a great source of omega-3s, is paired with kale, a calcium-packed green, for a dinner that's delicious and good for you.

Shop Kitchen ▾
    • 1 tablespoon olive oil
    • 2 teaspoons finely chopped garlic
    • 2 cups trimmed and coarsely chopped kale
    • 1 cup water
    • 1/2 teaspoon salt
    • 3/4 cup couscous
    • 1 tablespoon white wine
    • 1 teaspoon butter or margarine
    • 1 1/4 pounds center-cut salmon fillets
    • 1 teaspoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • Lemon wedges, optional
    • Steamed green beans, optional
    Make couscous:
    Heat oil in a 2-quart saucepan over medium heat; add garlic and cook 30 seconds. Add kale and stir; cover and cook 5 minutes, until kale is almost tender. Add water and salt to kale; bring to a boil. Stir in couscous; remove from heat and let stand 5 minutes. Stir in wine and butter.
    Meanwhile, cut salmon crosswise into 4 equal strips. Heat oil in a large skillet over medium-high heat. Sprinkle fish with salt and pepper; place in skillet skin side down. Cover and cook 6 to 8 minutes, just until cooked though.
    Divide couscous among 4 serving plates. Top each with a salmon fillet. Serve with lemon wedges and green beans, if desired. (Nutrition facts are based on per serving without green beans.)

    nutrition information

    Per Serving: cal. (kcal) 460, Fat, total (g) 22, chol. (mg) 86, sat. fat (g) 5, carb. (g) 31, fiber (g) 3, pro. (g) 34, sodium (mg) 691, Percent Daily Values are based on a 2,000 calorie diet
    Back to Top