One-Pan Couscous and Vegetables with Grilled Salmon

shazia faisal
Aug 8
2 min read

If you’re searching for a healthy, quick, and delicious dinner idea, this One-Pan Couscous and Vegetables with Grilled Salmon is the perfect recipe. Packed with fresh, colorful vegetables, fluffy couscous, and tender grilled salmon, this easy one-pan meal is ideal for busy weeknights, meal prep, or a light and satisfying family dinner.

This high-protein, Mediterranean-inspired dish comes together in under 30 minutes with minimal cleanup—perfect for anyone following a clean eating, heart-healthy, or pescatarian diet. The salmon is marinated in olive oil, lemon juice, and garlic for rich, zesty flavor, then grilled to perfection and served over a bed of seasoned couscous and sautéed vegetables.

Whether you're looking for a nutritious weeknight dinner, a healthy lunch option, or a make-ahead meal prep recipe, this easy couscous and salmon recipe is sure to become a staple in your kitchen.

For the Salmon:

4 salmon fillets (skin on or off, ~6 oz each)
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp paprika
Salt and black pepper, to taste
Optional: chopped fresh dill or parsley for garnish

For the Couscous and Vegetables:

1 tbsp olive oil
1 small red onion, diced
2 garlic cloves, minced
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
1 tsp ground cumin (optional)
1 tsp smoked paprika or regular paprika
Salt and pepper, to taste
1 cup couscous
1½ cups hot vegetable broth or water
Optional toppings: feta cheese, lemon wedges, chickpeas

Instructions

1. Marinate the Salmon (Optional but Recommended):

In a small bowl, mix olive oil, lemon juice, garlic, paprika, salt, and pepper. Rub this over the salmon fillets. Set aside while preparing the couscous and vegetables.

2. Prepare the Couscous and Vegetables (One-Pan):

In a large deep skillet or sauté pan, heat 1 tbsp olive oil over medium heat.
Add red onion and garlic; sauté for 2–3 minutes.
Add chopped zucchini, bell peppers, and cherry tomatoes. Season with cumin, paprika, salt, and pepper. Cook for about 5–7 minutes until veggies are softened.
Stir in the dry couscous and toast for 1 minute with the veggies.
Pour in the hot broth or water, stir once, and cover with a lid.
Remove from heat and let sit covered for 5–7 minutes until the couscous absorbs the liquid.
Fluff with a fork and taste for seasoning.

3. Grill the Salmon:

Heat a grill or grill pan over medium-high heat.
Grill salmon, skin side down first, for about 4–5 minutes per side (depending on thickness) until cooked through and flaky.

Alternative: If preferred, you can pan-sear the salmon in a separate skillet for 3–4 minutes per side.