Fish and seafood
30 minute Mediterranean sheet pan salmon with couscous
Need a delicious, no effort meal in record time? Make this 30 minute Mediterranean sheet pan salmon with couscous! You
- Serves 4 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
You could serve the salmon with just the roasted vegetables but I prefer to serve this over couscous. Which, technically, is not part of the sheet pan meal but I will allow it… since you don’t actually have to cook it. Just pour either boiling water or stock over your couscous and cover the bowl with kitchen paper. Within 4-5 minutes it will be ready to eat, provided you fluff it up with a fork.
I think I lived on couscous in college – it’s just the perfect convenience food for when you have little money, zero cooking skills and a shared kitchen! But I also adore 
Recipe
30 minute Mediterranean sheet pan salmon with couscous
Need a delicious, no effort meal in record time? Make this 30 minute Mediterranean sheet pan salmon with couscous!
- Serves 4 servings
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Ingredients
- 3-4 tbsp olive oil (plus more for the sheetpan)
- 2 garlic cloves (minced)
- 2 tsp dried oregano
- 2 tsp red wine vinegar
- 1 tsp dried thyme
- 4 salmon fillets (skinless preferably)
- 2 large zucchini ((= courgette), cut into wedges)
- 2 red onions (peeled and quartered)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 lemon (halved)
- 3 bunches cherry tomatoes on the vine
- 2 tbsp black olives (pitted and roughly chopped)
- 2 tbsp feta cheese (crumbled)
- fresh thyme leaves to garnish
- salt and freshly ground pepper to season
- about 10 1/2 oz (300g) couscous to serve
Method
- 1
Preheat the oven to 430°F (220°C) and drizzle a sheet pan with a little olive oil.
- 2
Rub the salmon with a little olive oil and season with salt and pepper.
- 3
Mix the olive oil, vinegar and finely minced (or grated) garlic cloves together.
- 4
Spread the courgettes, onions and peppers on the sheet pan and drizzle with the olive oil marinade.
- 5
Nestle the lemon wedges among the vegetables.
- 6
Sprinkle with the oregano and thyme and season well with salt and pepper.
- 7
Cook for 15 minutes, turning the vegetables over halfway through.
- 8
Push the vegetables aside to make space for the salmon fillets on the sheet pan.
- 9
Nestle the fillets among the vegetables and add the tomatoes.
- 10
Add the chopped olives and feta and cook for a further 15 minutes or until the salmon is cooked through and vegetables are tender.
- 11
Sprinkle with fresh thyme leaves, drizzle with a little lemon juice using the roasted lemons and serve with couscous or a green salad.
