Dill Salmon Bake

INGREDIENTS

Greek couscous salad:
1 cup chicken broth or water
1 cup dry fine (instant) couscous
¾ cup crumbled feta cheese
1 cup diced cucumber
2 cups halved cherry tomatoes
1 red pepper, diced
¼ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tsp kosher salt plus more to taste

Caper salsa:
½ cup finely chopped green olives
½ cup capers, drained
1/4 cup fresh chopped dill
3-4 tbsp extra-virgin olive oil
1 small garlic clove, pressed
¼ tsp chili flakes
kosher salt to taste

Salmon:
1 large BC Salmon filet
2 tbsp extra-virgin olive oil
1 tsp kosher salt
¼ tsp ground pepper
½ tsp Sumac
¾ tsp smoked paprika
½ tsp ground turmeric
½ tsp dried oregano
¼ tsp chili flakes
½ tsp garlic powder
½ tsp onion powder

INSTRUCTIONS

Greek couscous salad:

1. Follow the instructions on the box for cooking the couscous OR in a medium pot bring the broth to a boil. Once boiling, remove from the heat and stir in the couscous immediately. Cover the pot and let sit for 10 minutes. After 10 minutes, remove the lid and fluff with a fork.

2. Transfer the couscous to a large mixing bowl and add the crumbled feta cheese, diced cucumber, halved cherry tomatoes, diced red pepper, extra-virgin olive oil, red wine vinegar and salt. Toss to combine. Taste and adjust seasoning with more salt if desired. Set aside.

Caper salsa:

1. To a medium bowl add the finely chopped green olives, capers, fresh dill, olive oil, pressed garlic and chili flakes and stir until well combined. Taste and adjust seasoning with salt if desired.

Salmon:

1. Preheat the oven to 375F and line a baking sheet with parchment paper.

2. Season the salmon – in a small bowl whisk together the olive oil, salt, pepper, sumac, smoked paprika, ground turmeric, dried oregano, chili flakes, garlic powder and onion powder until combined.

3. Place the salmon filet on the parchment paper lined baking sheet, skin side down. Drizzle the salmon seasoning mixture all over the salmon filet, using a spoon or brush to make sure the entire surface is covered.

4. Bake for 15-18 minutes or until the salmon is done to your desired doneness or measures an internal temperature of 145F (it should flake easily with a fork).

1. To serve:

   Spread the Greek couscous salad on bottom of a large platter. Then, top with the cooked salmon filet and garnish the filet with the caper salsa.

Recipe by Maria Koutsogiannis | @foodbymaria