Norwegian Winter Salmon Bowl
- Prep Time
- 15 minutes minutes
- Cook Time
- 20 minutes minutes
- Total Time
- 15 minutes20 minutes minutes
Ingredients
- 600 gFresh salmon fillet
- 300 gPearl couscous
- 200 gCherry tomatoes
- 100 gBaby spinach
- 1 wholeLemon
- 3 tablespoonsExtra virgin olive oil
- 1 bunchFresh dill
- 1 teaspoonSea salt
- 0.5 teaspoonBlack pepper
Instructions
Bring a pot of salted water to boil. Add pearl couscous and cook according to package instructions (usually 8-10 minutes) until al dente. Drain and toss with 1 tablespoon olive oil.
Pat the salmon fillet dry with paper towels. Season generously with salt and pepper on both sides.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the salmon skin-side up and cook for 4 minutes. Flip and cook for another 3-4 minutes until done to your liking. Remove from heat and let rest.
Halve the cherry tomatoes. Roughly chop the fresh dill. Juice half the lemon and slice the other half for serving.
Divide the couscous among serving bowls. Top with baby spinach, cherry tomatoes, and flaked salmon. Drizzle with remaining olive oil and lemon juice. Garnish with fresh dill, lemon slices, and additional salt and pepper to taste.
Notes
- Best served immediately while the salmon is warm
- Can be stored in an airtight container for up to 2 days
- For a gluten-free version, replace couscous with quinoa
- Fresh herbs can be adjusted according to preference