Salmon with Tomato-Goat Cheese Couscous

Why You’ll Love This Recipe

This recipe is a wonderful balance of freshness, richness, and comfort. The salmon is lightly seasoned and pan-seared to perfection, while the couscous provides a fluffy, nutty base that’s brightened by juicy tomatoes and tangy goat cheese. It’s quick to prepare, ready in under 30 minutes, and makes a nutritious, restaurant-quality meal at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup chicken stock
3/4 cup uncooked whole wheat couscous
2 plum tomatoes, chopped
4 green onions, chopped
1/4 cup crumbled goat cheese

Directions

1. Season salmon fillets with salt, garlic salt, and pepper.
2. Heat olive oil in a large skillet over medium heat. Cook salmon for 4–5 minutes per side, or until the fish flakes easily with a fork. Remove from the skillet and keep warm.
3. In a saucepan, bring chicken stock to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
4. Stir chopped tomatoes, green onions, and goat cheese into the couscous.
5. Serve salmon fillets over the couscous mixture.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Use quinoa or bulgur instead of couscous for a gluten-free or heartier option.
• Substitute feta cheese for goat cheese for a sharper, saltier flavor.
• Add fresh herbs like basil, parsley, or dill for extra freshness.
• Roast the salmon in the oven instead of pan-searing for an easier hands-off option.
• Stir in roasted red peppers or olives for a Mediterranean twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm salmon gently in the oven at 300°F until heated through, or reheat in a skillet over low heat. Couscous can be microwaved with a splash of water or chicken stock to prevent it from drying out. Avoid reheating salmon in the microwave for best texture.

FAQs

Can I use another type of fish instead of salmon?

Yes, trout, halibut, or cod work well as substitutes.

Can I make this recipe dairy-free?

Yes, simply omit the goat cheese or use a plant-based cheese alternative.

Is couscous gluten-free?

Traditional couscous is made from wheat, so it’s not gluten-free. You can substitute quinoa for a gluten-free option.

Can I prepare the couscous in advance?

Yes, couscous can be made ahead of time and refrigerated for up to 2 days. Just fluff before serving.

What can I serve with this dish?

A fresh green salad or steamed vegetables pair well with this recipe.

How do I know when salmon is fully cooked?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F.

Can I use vegetable broth instead of chicken stock?

Yes, vegetable broth is a great substitute and keeps the dish lighter.

Can I grill the salmon instead of pan-searing?

Absolutely, grilling adds a smoky flavor that complements the couscous.

What type of goat cheese works best?

Soft, creamy goat cheese crumbles work best for mixing into couscous.

Can I add extra vegetables to the couscous?

Yes, bell peppers, zucchini, or spinach make delicious additions.

Conclusion

Salmon with Tomato-Goat Cheese Couscous is a quick, healthy, and delicious meal that brings together fresh ingredients and Mediterranean flavors in under 30 minutes. With tender salmon, fluffy couscous, and creamy goat cheese, this dish is sure to become a weeknight favorite while also being impressive enough for entertaining.

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