Ingredients
- 4 skinless salmon fillets
- 2 large lemons, juiced and zested
- 1/4 cup of capers, diced
- ½ cup of dill
- 1/3 cup of sour cream
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 ½ cups of couscous
- 1 ½ cups of vegetable or chicken stock
- Salt, to taste
- Chives, for garnish
For the Bowl:
- 1 avocado
- Feta cheese
- Chickpeas, cooked
- Pickles, sliced
- Any other leftover cooked vegetables
Directions
- Prepare sauce: In a bowl, add lemon juice, lemon zest, capers, and dill. Mix to combine. Split the mixture in half, adding half to a separate bowl. In one of the bowls, add the sour cream and ½ tsp of salt. Mix to combine and set aside in the fridge. In the remaining bowl, add olive oil and 2 cloves of minced garlic. Whisk until well combined, you will use this for the salmon!
- Bake the salmon: Preheat oven to 350 F. Place dry salmon on a parchment lined baking sheet. Top evenly with the oil/lemon mixture. Try to keep as much of the “chunky” bits on top of the salmon! Sprinkle each filet with a ¼ tsp of salt. Transfer to preheated oven and bake for about 10 minutes, or until cooked through.
- Prepare the couscous: Add water or stock to a small pot and bring to a boil over high heat. Once boiling, add couscous and cover the pot. Turn off heat and all to sit covered for at least 8 minutes.
- To serve: Add ¼ of the couscous to a bowl, top with 1 filet of salmon, ¼ of an avocado, and a big scoop of the lemon dill sour cream. Optional: add other cooked vegetables, leftover vegetables, chickpeas, pickles, or any other desired toppings! Enjoy hot or cold!