Lemon Dill Baked Salmon with Zucchini and Couscous
Omega-3-rich salmon roasted with fresh lemon and dill, paired with tender zucchini and whole-wheat couscous. A quick, flavorful Mediterranean dinner that nourishes from the inside out.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthHair changes
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Hair changes can have several causes. Track the pattern and ask a clinician about persistent or sudden changes.
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Low energy
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Before you start
Your 25-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Oven · Sheet pan · Saucepan
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Prep medium zucchinis (chopped), cup fresh dill (chopped)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 7 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
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Toss the chopped zucchini with a light…
Toss the chopped zucchini with a light drizzle of olive oil, salt, and black pepper. Spread them out in a single layer on one half of the baking sheet.
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Place the salmon fillets on the other…
Place the salmon fillets on the other half of the sheet. Gently rub them with a little olive oil, salt, pepper, half of your fresh lemon juice, and half of the fresh dill.
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Bake for 12 to 15 minutes
Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the zucchini is tender.
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While the salmon and zucchini are baking
While the salmon and zucchini are baking, bring 2/3 cup of water to a boil in a small saucepan with a pinch of salt. Stir in the dry whole wheat couscous, cover with a tight-fitting lid, remove from the heat, and let it sit for 5 minutes.
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Fluff the cooked couscous with a fork
Fluff the cooked couscous with a fork, then gently stir in the remaining lemon juice, lemon zest, the rest of the fresh dill, and a quick drizzle of olive oil.
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Serve the baked salmon and roasted zucchini…
Serve the baked salmon and roasted zucchini over a bed of the herbed couscous.
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The nutrition underneath
Why this bowl holds together
For the most tender salmon
For the most tender salmon, avoid overcooking. It should be opaque on the outside but still slightly translucent in the very center (an internal temperature of 145°F).
Whole wheat couscous has a nuttier…
Whole wheat couscous has a nuttier flavor and more fiber than regular couscous, but if you only have regular on hand, the cooking method and water ratios remain exactly the same.
If zucchini isn't your favorite
If zucchini isn't your favorite, swap it for fresh asparagus spears or green beans; they roast beautifully in the same amount of time.
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