Salmon Fillets with Dill Couscous & Spicy Kale

Name: Salmon Fillets with Dill Couscous & Spicy Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons EVOO (extra-virgin olive oil); 1 red onion, chopped; 1/2 teaspoon crushed red pepper flakes; 1 bunch of kale, stemmed and chopped, 1/2 to 2/3 pound; Salt and pepper; Freshly grated nutmeg; 2 1/4 cups chicken stock; 3 to 4 radishes, thinly sliced; 1 lemon; 4 skinless salmon fillets; 1 tablespoon Old Bay seafood seasoning; 1 tablespoon butter; 1 1/4 cups couscous; 1/4 cup chopped fresh dill; 1/4 seedless cucumber, cut into 1/4-inch dice

Servings: persons

3 tablespoons EVOO (extra-virgin olive oil)
1 red onion, chopped
1/2 teaspoon crushed red pepper flakes
1 bunch of kale, stemmed and chopped, 1/2 to 2/3 pound
Salt and pepper
Freshly grated nutmeg
2 1/4 cups chicken stock
3 to 4 radishes, thinly sliced
1 lemon
4 skinless salmon fillets
1 tablespoon Old Bay seafood seasoning
1 tablespoon butter
1 1/4 cups couscous
1/4 cup chopped fresh dill
1/4 seedless cucumber, cut into 1/4-inch dice

1
Heat 2 tablespoons of the EVOO in a skillet with a lid over medium to medium-high heat.
2
Add the onions and cook for 3 to 4 minutes.
3
Add the red pepper flakes, wilt in the kale, and season with salt, pepper, and nutmeg.
4
Pour in 1 cup of the stock, cover, and simmer for 10 to 12 minutes.
5
Then uncover, add the radishes, and sprinkle with the juice of 1/2 lemon.
6
While the kale cooks, heat the remaining tablespoon of EVOO in a skillet over medium-high heat.
7
Season the salmon with Old Bay.
8
Cook for 2 to 3 minutes on each side for pink centers and 2 minutes longer on each side for opaque fish.
9
Douse the fish with the juice of the remaining 1/2 lemon.
10
While the salmon cooks, bring the remaining 1 1/4 cups of stock and the butter to a boil in a rice or sauce pot with a lid.
11
Once it is boiling, stir in the couscous and dill.
12
Turn off the heat, cover, and let stand for 5 minutes.
13
Fluff with a fork.
14
Serve the salmon on a bed of spicy kale and couscous.
15
Garnish the dill couscous with the chopped cucumber.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons EVOO (extra-virgin olive oil), 1 red onion, chopped, 1/2 teaspoon crushed red pepper flakes, 1 bunch of kale, stemmed and chopped, 1/2 to 2/3 pound, and more.

Yes, Salmon Fillets with Dill Couscous & Spicy Kale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!