Umami Recipes
Umami Recipes

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Salmon Couscous Salad with Feta Dressing

5 servings


20 minutes

active time

35 minutes

total time


1 cup uncooked couscous ((sub quinoa if making gluten free))

1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided

3/4 tsp. kosher salt, divided

1 (12-oz.) fillet salmon, skin-on

2 tsp. za'atar spice

1/2 English cucumber, sliced into coins and then quartered

3/4 cup fresh parsley, roughly chopped

1/3 cup fresh dill, finely chopped

1/3 cup minced red onion

1/3 cup extra-virgin olive oil

2 Tbsp. fresh lemon juice

2 tsp. Dijon mustard

2 tsp. honey or maple syrup

1 garlic clove, minced

1/4 tsp. each kosher salt and black pepper

1/3 cup crumbled feta cheese


Prepare Couscous: In a medium saucepan, bring 1 1/4 cups water, 1 Tbsp. olive oil, and 1/4 tsp. salt to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Transfer to a large bowl to slightly cool.

Cook Salmon: Pat salmon dry with a paper towel. Rub with 2 tsp. olive oil, and season with za'atar spice and 1/2 tsp. salt. You can cook salmon one of two ways: under the broiler or on the stovetop:Broil Salmon: Preheat broiler with oven rack 6 inches from heat. Place fillet, skin side down, on a foil-lined baking sheet. Broil to desired degree of doneness, 8 to 10 minutes. Sauté Salmon: Heat 1 to 2 Tbsp. of olive oil in a skillet over medium-high. Place salmon, skin side-down, in pan and cook for about 3 minutes, until the flesh turns from translucent to opaque all the way up the sides. Gently flip salmon (usually a fish spatula, ideally), turn off heat, and cook for another 3 to 4 minutes, or until fully cooked. Once the salmon is cooked, let rest for about 5 minutes before using a fork to flake into small pieces.

Prepare Feta Dressing: In a medium bowl, combine olive oil, lemon juice, Dijon mustard, honey, garlic, salt and pepper; whisk to combine. Stir in feta cheese.

Assemble Salad: To the bowl with cooled couscous, add cucumber, parsley, dill, and red onion; toss well. Add flaked salmon and dressing; gently stir to combine. Taste and adjust seasonings as needed. Garnish with extra crumbled feta and/or herbs, if desired.


Serving Size

1 cup


420 kcal

Total Fat

26 g

Saturated Fat

3.5 g

Unsaturated Fat


Trans Fat





790 mg

Total Carbohydrate

21 g

Dietary Fiber

3 g

Total Sugars

4 g


23 g

5 servings


20 minutes

active time

35 minutes

total time
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