Herbed Salmon with Roasted Asparagus

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Make great use of your time with this delightful salmon dish for two- the asparagus and salmon bake at the same time. A quick lemony couscous makes the perfect side.

Tags: Intermediate, 40 mins, Entrées, Fish, Rice & Grains, Baking, President's Choice Blue Menu
Skill level:
Prep time:  minute
Cooking time:  minute
Total: 0  minutes

Additional Information


Half bunch asparagus (about 8 oz/ 250 g), trimmed
2 tsp (10 mL) olive oil
1/4 tsp (1 mL) freshly ground black pepper
1/8 tsp (0.5 mL) salt
1 pkg (280 g) PC Blue Menu Dill & Cognac Marinated Atlantic Salmon Fillets Skin-On
3/4 cup (175 mL) PC Blue Menu Chicken Broth
1/2 cup (125 mL) PC Memories Of® Marrakech Whole Wheat Couscous
1/2 tsp (2 mL) grated lemon rind
2 tbsp (25 mL) PC Blue Menu Honey Dijon Yogurt Dressing


  1. Arrange racks in top and bottom thirds of oven. Preheat oven to 400?F (200?C).
  2. On rimmed baking sheet, toss asparagus with olive oil. Sprinkle with pepper and salt; set aside.
  3. On another rimmed baking sheet, place salmon skin-side down; bake on top oven rack for 4 minutes; leave in oven. Place asparagus on lower oven rack; bake for about 10 minutes or until asparagus is tender-crisp and salmon flakes easily.
  4. Meanwhile, in small saucepan, bring chicken broth to a boil. Stir in couscous; remove from heat and cover. Let stand for 5 minutes.
  5. Stir lemon rind into couscous; fluff with fork. Serve salmon on top of couscous; drizzle dressing over salmon. Serve with asparagus on the side.

Nutritional Information

Per serving:
450 calories
fat 22 g
3 g omega-3 polyunsaturated fat
sodium 650 mg
carbohydrate 32 g
fibre 3 g
protein 32 g
Source of Fibre
Source of Iron