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Salmon and Couscous Salad

With both salmon and avocado, this 5-ingredient salad is elegant enough for guests and easy enough for weekday dinners.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
378 calories per serving


> 1/2 (5 oz) pkg baby spinach
> 1 cup dry couscous
> 3 (6 oz) salmon fillets
> 5 tbsp Nature's Promise® Organic Fig Balsamic Vinaigrette Dressing, divided
> 1 ripe avocado


Preheat broiler. To a large heatproof bowl, add the spinach and couscous. Pour 1 cup boiling-hot water into bowl. Season with salt and pepper. Cover with a lid or foil. Let stand at least 10 min. Fluff with a fork.
Meanwhile, arrange the salmon skin-side down on a foil-lined baking sheet. Season with salt and pepper, then drizzle with 1 tbsp vinaigrette. Broil salmon 5–6 min., until cooked through
Remove salmon fillets from skin, then flake with a fork. Halve, pit, and slice the avocado. Toss couscous with remaining 4 tbsp vinaigrette and arrange couscous onto a large platter. Top with flaked salmon and avocado, tossing together if desired.


Garnish with chopped dill, if desired.

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