Lemon Herb Garlic Salmon with Cranberry Spinach Couscous

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

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  1. Whisk 3 tablespoons olive oil, lemon juice and zest, garlic and the finely chopped herbs in a small bowl until incorporated.
  1. Lay the salmon steaks in an ovenproof dish and pour the vinaigrette over the steaks. Allow to marinate for 20-40 minutes.
  1. Heat the oven to 180ºC (356ºF) bake the salmon steaks for 15-20 minutes or until fish feels firm.
  1. In the meantime in a large mixing bowl, drizzle remaining 3 tablespoons olive oil over the couscous and lightly loosen with a fork. Add the spices and mix well.
  1. Add the remaining ingredients and gentle toss. Season to taste.
  1. Serve spiced cranberry couscous warm or cold with the oven baked herby salmon steaks.
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